by Estee Kafra of KosherScoop.com
This salad adds beautiful color and flavor to any menu. It will keep in the refrigerator for up to 3 days.
1 1-lb bag shredded purple cabbage
1 cup carrots, shredded
2 scallions, white and light green parts, sliced thinly
½ red or yellow pepper, thinly sliced
½ cup salted cashew nuts, toasted
3 Tbsp water
2 tsp lemon juice, freshly squeezed
¼ cup sugar
½ cup olive oil
1 Tbsp balsamic vinegar
½ tsp salt
1. Heat the dressing ingredients in a saucepan until the sugar has dissolved. Alternatively, combine all of the ingredients in a jar and mix well.
2. Place the cabbage in a large mixing bowl. Pour the hot dressing over the cabbage. Add the remaining vegetables and toss well. Chill in the refrigerator for 2 hours, until the salad has cooled and the flavors have blended.
3. Add the cashews immediately before serving.
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