However, one has to go on, right? Working and cooking. So, here I am with a new salad recipe inspired by two meals I had in the homes of Israelis. One in Jerusalem and one in Efrat. Both times I had a red cabbage salad made with soy sauce. I have never thought of that combination before. Both salads were good, but kind of boring. So, while walking home yesterday, I decided on an upgraded version of my own. Here it is:
- half a head of red cabbage – smallest
- half a head of white cabbage – smallest
- 2-3 scallions
- 2 carrots
- about 2 tablespoons of mixed sesame and flax seeds, roasted. You can use just sesame seeds, flax is for added health benefit
For the Dressing:
- 1 part rice vinegar
- 1 part toasted sesame oil
- 2 parts olive oil
- juice of 1 lemon
- Pepper to taste
I also added a few tiny mint leaves just because the strange mint plant that I now have on my windowsill finally refused to grow any longer, so I had to cut it.
Shred both cabbages very thinly by hand with a chef’s knife or a food processor. Dice the scallions and shred the carrots. Combine all the ingredients and in a separate glass container combine the dressing ingredients. Make sure to shake vigorously. Mix everything together, chill for just a few minutes and enjoy!