Yes I know that you know that salads are one of my favorite thing to prepare. I feel accomplished when a salad is place on the table. Indeed I think that a “Table salad” should be place on every lunch or dinner meals. And so when it comes to Shabbat (Judaism day of rest on te seventh day of the week/ Friday night until Saturday just after sunset) the meal prep are completely different, it is not one salad that will be prepared,, but just few kinds that will be served all along the meal.. Friday is a day of cooking. Chopping, cutting, whisking and sizzling are the music of that day. The kitchen if alive at its most!!! And so here is one of the salad that I love to make to serve! If you follow me for some time, you should have came across on my social media. But never been written down yet, so lets do this!
If you want to keep up with any of my new recipes tap in your email address.
Ingredients
1/2 cup pure tahini
1 tbsp mustard
1/2 tbsp soy sauce
1/2 tbsp sesame oil.
1 Clove garlic (crushed)
Zest of a lemon.
Few tbsp of iced cold water.
A small red cabbage
An handful of pecan ( any nuts)
an handful of raisin.
Proceed
Take your cabbage and shred it very small.. If you have a mandoline use the blade at the thickness you like. Once all shredded place it in a strainer and splash some white vinegar. Shake and rinse under cold water. Set aside
Prepare your vinaigrette.. in a large mixing bowl whisk all the ingredients except the water. Mixing energetically until all combine. Then finish by adding the water a little bit at a time until you reach a nice smooth texture.
Mix in the cabbage and toss it well that all the cabbage get some of the dressing. Place in in the fridge well seal. When it come to serve. Place it in a large shallow serving dish, and finish the slaw with the nuts and raisins.
Just so delicious !its vibrant colors will beautify your table and pleased your crowd at its best
