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Colorful Red Cabbage Salad – Two Ways

Colorful Red Cabbage Salad - Two Ways
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Colorful Red Cabbage Salad - Two Ways

Colorful Red Cabbage Salad – Two Ways

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A vibrant red-cabbage salad with two complete options: sweet-tangy with honey-glazed almonds or creamy with salted sunflower seeds. The family recipe matches Elky Friedman’s published version, so both dressings and their matching toppings are preserved.
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Prep Time 20 minutes
Servings: 8 servings
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 Red cabbage medium head, or 1 1/2 bags shredded red cabbage
  • Scallions: 3, thinly sliced
  • 1/2 Bell peppers red, 1/2 yellow, and 1/2 orange, diced
Tangy Version
  • 1/2 Honey-glazed almonds cup, whole or crushed
  • 1/4 cup Olive oil, vinegar, water, and ketchup (60 mL) each
  • 3 Tbsp Honey or agave (45 mL)
  • 1 tsp Mustard
  • 2 Garlic cloves, crushed
  • 1/2 Salt tsp; black pepper: a dash
Creamy Version
  • 1/2 cup Salted sunflower seeds
  • 1/3 cup Olive oil (80 mL); water: 1/3 cup (80 mL); vinegar: 1/4 cup (60 mL)
  • 5 Tbsp Light mayonnaise (75 g); soy sauce: 1 Tbsp (15 mL)
  • 2 Mustard tsp; honey or agave: 1 Tbsp (15 mL); sugar: 2 Tbsp (25 g)
  • 3 cloves Garlic
  • 1/2 Salt tsp; black pepper: 1/4 tsp

Equipment

  • Large salad bowl
  • Whisk and bowl for tangy dressing
  • Immersion blender or regular blender for creamy dressing
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Combine the red cabbage, scallions, red pepper, yellow pepper, and orange pepper in a large salad bowl.
  2. For the tangy version, whisk the olive oil, vinegar, water, ketchup, honey, mustard, garlic, salt, and black pepper until smooth.
  3. Toss the cabbage mixture with enough tangy vinaigrette to coat it evenly. Top with the honey-glazed almonds and serve.
  4. For the creamy version instead, combine the olive oil, water, vinegar, mayonnaise, soy sauce, mustard, honey, sugar, garlic, salt, and pepper. Blend with an immersion blender until smooth and creamy.
  5. Toss the cabbage mixture with enough creamy vinaigrette to coat it. You may have some dressing left over.
  6. Top the creamy version with the salted sunflower seeds and serve.

Notes

Recipe #155
Category: Pareve Salad
Yield: About 8 servings
Method: Toss with 1 of 2 dressings
Prep: About 20 minutes
Cook: None
Difficulty: Easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise and soy sauce. Texture: Crisp cabbage, peppers, and scallions with a crunchy topping. Flavor: Choose bright and tangy or creamy and savory-sweet.
Choose One Dressing Per Batch
The dressings are alternatives, not meant to be combined. Pair honey-glazed almonds with the tangy vinaigrette or salted sunflower seeds with the creamy vinaigrette. Add the creamy dressing gradually because you may not need all of it.
What a Beginner Should Look For
Salad base: Thin cabbage with evenly distributed colorful peppers and scallions. Tangy version: Glossy dressing and crisp honey almonds. Creamy version: Smooth pale dressing clinging lightly to the cabbage with sunflower seeds added at the end.
The Topping Matches the Dressing
The contrast is intentional: sweet honey-glazed almonds belong with the tangy dressing, while salty sunflower seeds belong with the creamy dressing. Keeping those pairings gives each version its own personality.
Beginner Tips
  • If using a whole cabbage, shred it as thinly as possible for the best texture.
  • Make either dressing ahead, but toss the salad closer to serving time for maximum crunch.
  • Add the creamy dressing gradually because the full batch may be more than your cabbage needs.
  • Keep almonds or sunflower seeds separate until serving.
  • If serving a crowd, divide the cabbage base in half and make both versions side by side.
Troubleshooting
Tangy dressing separates: Whisk again vigorously just before tossing. Creamy dressing is too thick: Blend in 1 teaspoon water at a time. Salad is overdressed: Add more shredded cabbage or reserve part of the dressed salad and combine with fresh cabbage. Toppings lose crunch: Add them only at the very end.
Variations
  • Make both versions from one cabbage base and let guests compare.
  • Use agave instead of honey in either dressing.
  • Use toasted pumpkin seeds in place of sunflower seeds if preferred.
Make Ahead, Storage & Freezing
Undressed cabbage base: Refrigerate airtight up to 3 days. Dressings: Refrigerate separately up to 4 days and whisk or blend again before using. Dressed salad: Best the day it is made, but usable the next day. Store toppings separately. Freezing is not recommended.
Tip to Hand Down
One salad base can become two completely different dishes just by changing the dressing and crunch. That is the kind of recipe worth handing down because it gives the next cook choices, not extra work.

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