With the Jewish New Year around the corner, I decided to create a festive and refreshing Jewish New Year themed slaw. Sweet foods, especially apples and honey, are eaten during Rosh Hashanah to symbolize that we should have a sweet year. Use it all year long but especially when apples are fresh and in season. Organic apples are much healthier for you, so try to choose organic whenever they are available and they look so nice and fresh.
Honey Orange Dressing:
- 1/2 cup mayonnaise, use gluten-free variety for gluten-free such as veganaise or homemade for paleo variation
- ¼ cup orange juice
- 2 tablespoon honey or 1 tablespoon raw or white sugar and 1 tablespoon honey
- 1 teaspoon orange zest, grated
- 1 clove garlic, crushed
- ½ teaspoon dry mustard
- 2 tablespoons apple cider vinegar
- sea salt and freshly ground black pepper to taste
Combine all the ingredients for the dressing in a bowl. Beat with a fork or wire whisk until fully combined. Season with salt and pepper to taste. Assemble the salad, leaving out the sesame seeds and almonds. Add dressing to taste one hour before serving and chill. Immediately before serving toss in the nuts and seeds.
Apple Cabbage Slaw:
- 1 medium red cabbage, sliced into thin medium strips
- 2 carrots, peeled and coarsely grated
- 2-3 apples of your choice, Fuji, Macintosh and Pink Lady are all good options (sweet and juicy with some tartness), cut into thin strips (julienne)
- 1-2 teaspoons of lemon juice (to prevent apple slices from turning brown)
- ½ cup scallions, thinly sliced
- 1/3 cup dried sweetened cranberries
- ¼ cup almond slivers, lightly toasted
- 3 tablespoons sesame seeds, lightly toasted
Slice each apple into quarters. Julienne (cut into matchsticks) the apple slices and toss with lemon juice to prevent browning. Add remaining ingredients except for the nuts and seeds.
Chill, adding dressing to taste one hour prior to serving, returning to fridge. Immediately before serving toss in nuts and seeds.
Serves: 8-10
*Parve (non-dairy), Vegetarian
- Honey Orange Dressing:
- ½ cup mayonnaise
- ¼ cup orange juice
- 2 tablespoon honey or 1 tablespoon raw or white sugar and 1 tablespoon honey
- 1 teaspoon orange zest, grated
- 1 clove garlic, crushed
- ½ teaspoon dry mustard
- 2 tablespoons apple cider vinegar
- sea salt and freshly ground black pepper to taste
- Apple Cabbage Slaw:
- 1 medium red cabbage, sliced into thin medium strips
- 2 carrots, peeled and coarsely grated
- 2-3 apples of your choice, Fuji, Macintosh and Pink Lady are all good options (sweet and juicy with some tartness), cut into thin strips (julienne)
- 1-2 teaspoons of lemon juice (to prevent apple slices from turning brown)
- ½ cup scallions, thinly sliced
- ⅓ cup dried sweetened cranberries
- ¼ cup almond slivers, lightly toasted
- 3 tablespoons sesame seeds, lightly toasted
- Honey Orange Dressing:
- Combine all the ingredients for the dressing in a bowl. Beat with a fork or wire whisk until fully combined. Season with salt and pepper to taste. Assemble the salad, leaving out the sesame seeds and almonds. Add dressing to taste one hour before serving and chill. Immediately before serving toss in the nuts and seeds.
- Apple Cabbage Slaw:
- Slice each apple into quarters. Julienne (cut into matchsticks) the apple slices and toss with lemon juice to prevent browning. Add remaining ingredients except for the nuts and seeds.
- Chill, adding dressing to taste one hour prior to serving, returning to fridge. Immediately before serving toss in nuts and seeds.
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