Denise says:

This is a twist on a classic recipe, ideal for lunch boxes now that the children are back at school or use for Shabbat/ Yom Tov lunch. To speed up the process of this recipe, use a food processor to chop the cabbage, carrots and apples.

Serves 6-8 people

Ingredients:

Dressing
20ml cider vinegar
100ml mayonnaise
25g poppy seeds
50ml honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
~
1 medium green cabbage, cored, finely shredded
2 large carrots, peeled into ribbons
4 spring onions, thinly sliced
30g fresh parsley leaves –finely chopped
4 eating apples, peeled, cored and sliced

Method

1. Make the dressing by placing all the ingredients in a bowl together and mix until well blended. Set aside.
2. To prepare the salad, combine the cabbage, carrots, spring onions, parsley, and apples in a large bowl.
3. Pour in the reserved dressing and toss until well blended.
4. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
Tagged in: Apples, Honey, Poppy Seeds, Rosh Hashanah, Shabbat, Vegetarian, Yom Tov