Red cabbage and poppy seed salad

Red cabbage and poppy seed salad

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

Serve this salad as part of a mezze selection or stuff it into pitta pockets with Chickpea falafel, pickles and hummus.

Ingredients

Quantity Ingredient
1/2 red cabbage, finely shredded
1 bunch mint, finely shredded, plus extra baby mint leaves to garnish
1/2 bunch flat-leaf (italian) parsley, finely shredded
40g poppy seeds

Dressing

Quantity Ingredient
60ml chardonnay vinegar
125ml olive oil
1 teaspoon salt

Method

  1. Combine the cabbage, herbs and poppy seeds in a mixing bowl.
  2. To make the dressing, whisk together all the ingredients in a small bowl.
  3. Pour the dressing over the cabbage and mix until evenly coated.
  4. Pile the salad into a serving bowl and scatter extra baby mint leaves on top to garnish.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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