מטבלים וסלטים לשבת

על המתכון

מצרכים

• 1 small–medium white cabbage, finely chopped
• 1 Tbsp kosher salt
• 1 Tbsp onion salt
• 1 Tbsp mustard
• ⅓ cup white vinegar
• ¼ cup oil (olive, avocado, or neutral)
• 1 Tbsp sugar (adjust to taste)
• Nuts & Seeds:
• Almonds
• Sesame seeds
• Sunflower seeds
• Pumpkin seeds
• 2 narrow eggplants, thinly sliced into rounds
• (or 4 Japanese eggplants)
• Cooking spray
• 2–4 garlic cloves, crushed
• Fresh dill (or greens of choice)
• 1 small shallot, thinly sliced
• Salt & black pepper, to taste
• 2–3 Tbsp white vinegar
• ¼ cup sweet chili sauce

אופן ההכנה

1. Remove outer leaves, cut cabbage in half, and remove core.
2. Chop evenly (not too thin).
3. Place cabbage in a bowl.
4. Make the dressing and set aside. Toss well.
5. Add nuts and seeds right before serving to keep them crunchy.
6. Refrigerate undressed if prepping ahead.
7. ⚠️ Do not dress or add nuts too early or the salad will get soggy.
8. 2️⃣ Sweet Chili Eggplant Salad
9. Savory, garlicky, and irresistible
10. Preheat oven to 425°F.
11. Arrange eggplant on a well-sprayed baking tray. Spray tops.
12. Roast 5–7 minutes until browned. Flip and roast another 2 minutes.
13. While hot, add garlic, dill, shallots, salt, pepper, vinegar, and sweet chili sauce.
14. Toss gently. Serve warm or room temp.
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