This salad is a great side dish recipe for any fish or pasta you might be serving. – Also just fantastic on its own or added to a wrap.
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon poppy seeds
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1/2 cup pre-cut matchstick carrots
Combine first 8 ingredients (through pepper) in a bowl. Add cabbage and carrots; toss to coat.
recipe originally adapted from Health Magazine, JUNE 2002
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.