Crisp Cabbage Salad with Cranberries and Almonds Becomes Shabbat Table Favorite

A cabbage salad featuring white cabbage, grated carrots, dried cranberries, and toasted sliced almonds is gaining popularity as a staple on Shabbat tables. The salad is praised for its crisp texture, vibrant colors, and its ability to keep well in the refrigerator, even improving in flavor after a few hours, making it ideal for advance preparation.

The recipe calls for half a finely chopped white cabbage, two grated carrots, two tablespoons each of dried cranberries and toasted sliced almonds (optional). The dressing is made by whisking together three tablespoons of olive oil, one tablespoon of lemon juice, one teaspoon of honey, half a teaspoon of salt, and a quarter teaspoon of black pepper. The dressing is poured over the mixed vegetables and nuts, then thoroughly combined to coat all ingredients.

It is recommended to refrigerate the salad for 20 to 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly while maintaining its crunch. The dish is presented as a delicious and easy-to-prepare addition to the traditional Shabbat meal. The article concludes with a wish for a good appetite and a peaceful Shabbat.