By: Robin Kurss

I’m always looking for another salad to add to my Shabbat repertoire. Here’s one that is refreshing and easy to make. Hope you enjoy it!

INGREDIENTS:
• 1/2 medium Savoy cabbage thinly shredded (or other cabbage of choice, about 4-5 cups shredded)
• A pinch of sea salt
• Juice of 1/2 lemon
• 1 small fennel root thinly sliced (or 1/2 large fennel)
• 1 medium Granny Smith apple, cored, quartered and sliced thinly
• 1/2 cup hazelnuts toasted, roughly chopped

FOR THE DRESSING:
• Zest of 1 medium orange
• Juice of 1 medium orange
• 1 clove of garlic, grated
• 3 tablespoons olive oil
• 1 teaspoon sesame oil
• A generous pinch of salt and ground black pepper
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 3 tablespoons fresh herbs of your choice, dill, cilantro or mint, chopped

DIRECTIONS:
If using something like Savoy cabbage, remove the first few layers of leaves, which are greener, and give them a good wash. Cut away the harder stems and shred the leaves thinly. Then, add a few of the more pale green and white leaves as well.

If using regular white cabbage, simply remove the core and cut the cabbage half into quarter size chunks, before shredding them thinly. Add the cabbage to a large mixing bowl, sprinkle with a little sea salt and drizzle with juice of half a lemon. Using your hands, mix and massage the leaves gently for 10-20 seconds. Add the fennel, apple and hazelnuts.

Mix the dressing ingredients in a small bowl and pour over the slaw. Mix the salad well using your hands to make sure everything is well coated with the dressing.