Paula Shoyer Takes the Calories out of Jewish Comfort Food
This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish.
Servings Prep Time
6Servings 10minutes
Servings Prep Time
6Servings 10minutes
To make the dressing
  1. Place the orange zest in a medium bowl with the orange juice, shallots, vinegar, water, honey, olive oil, salt, and pepper and whisk well. Dressing may be made 3 days in advance.
To assemble the salad
  1. Place the cabbage, radicchio, red onions, radishes and beets to a large bowl. Whisk the dressing and pour over the salad. Toss well. Taste and add salt and pepper if needed, and serve. Sprinkle pomegranate seeds on top if desired.
Recipe Notes

Parve, Gluten-Free, Vegan, Passover