Purple cabbage salad

By | August 28, 2014


Gush Katif-style heads of cabbage — meaning, an actual head that doesn’t need to be checked for bugs — might just be my most exciting grocery find ever. I’ve always been frustrated with the pre-packaged shredded cabbage. It’s expensive, lackluster, and tends to go bad after a few days. But I wasn’t about to check a head myself, so I just kept buying the bags and hoping for better results.

The first time we found this kind (where you separate the leaves, soak in soapy water for 3 minutes, rinse, and use), I was shocked at how good it was. I’ve always liked cabbage and loved cabbage salads, but this was crazy! Fresh, crunchy, crisp, and gorgeous — who knew?

This salad is an easy way to enjoy purple cabbage. Baby corn, scallions, and sunflower seeds add color, complimentary flavors, and a bunch of textures. The dressing is all pantry items, really simple, and makes this a knockout salad.

Plus, did you know that cabbage is one of the simanim we eat on Rosh Hashanah? With seven meals over three days, I’m willing to bet there’s a place at your table for a pretty purple cabbage and a couple of accessories.


leah on August 28, 2014 at 5:11 pm.

How many bags of shredded cabbage would this be


Tali Simon on August 29, 2014 at 12:17 am.

My best guess is between one and two of the regular (ie not super large) bags. The scallions, baby corn, and sunflower seeds would not overwhelm just 1 bag, though, so you could do it that way, make the full amount of dressing, and just dress the salad as needed.


Rivki Silver on August 28, 2014 at 7:12 pm.

Ah, produce that doesn’t have to be checked. One of my most favorite things ever EVER EVER. This salad look delish!


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