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Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy Related:   July 4th, kid-friendly, pareve, pasta & potatoes, salads, Shabbat, Shavuot, vegan, vegetables & legumes, vegetarian, Yom Kippur

Prep time: 15 minutes + 15 minutes marinating

Cook time: 5 minutes

Yield: 6–8 servings

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The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!

Ingredients

  • 2 packages ramen noodles, preferably vegan
  • 5 cups white cabbage, thinly sliced (you can add a little red cabbage if you’d like)
  • 2–3 scallions, thinly sliced
  • ½ medium red onion, chopped (optional)
  • ½ cup dried cranberries
  • ½ cup chopped toasted cashews or almonds
  • 3 tablespoons olive oil
  • 3¬4 tablespoons white wine or apple cider vinegar, to taste
  • 1–2 tablespoons natural granulated sugar, to taste
  • Salt and freshly ground pepper to taste

Preparation

  • Follow package directions for cooking the noodles (along with their flavor packet). When done, drain and save the broth for another use.
  • Transfer the noodles to a large serving bowl and cut here and there to shorten them (they’re very long!).
  • Add the remaining ingredients to the bowl and stir everything together. Taste to adjust to balance of vinegar, sugar and salt to your taste. Let stand for 15 minutes or so before serving.

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