Brighten up dark winter nights with this colorful side dish.
Ingredients
| Dressing 6 Tbsp. extra virgin olive oil |
| 1 Tbsp. fresh orange juice plus 1 tsp. orange zest (from 1 orange |
| 1 Tbsp. finely chopped shallot (1 small or ½ large bulb) |
| 1 Tbsp. water |
| 2 tsp. basalmic vinegar |
| 1 tsp. honey |
| ¼ tsp. salt, or more to taste |
| ¼ tsp. black pepper, or more to taste |
| Salad 1 c. cashews |
| 2 c. shredded red cabbage (about ½ large head) |
| 1 small head radicchio, cut into 1 ½-inch pieces, about 2 ½ c. sliced |
| ½ small red onion, halved and very thinly sliced |
| 2 radishes, peeled into thin slices with a vegetable peeler |
| ½ c. (70g) dried cranberries |
| 3 precooked red beets |
| ¼ c. (40g) pomegranate seeds (optional) |
Preparation
1. To make the dressing, combine all dressing ingredients in a medium bowl; whisk well.
2. To assemble the salad, place cabbage, radicchio, onion, radishes and cranberries in a large bowl. Cut beets into oneinch cubes or wedges and add to large bowl.
3. Whisk the dressing and pour over salad. Toss well. Taste and add salt and pepper if needed.
4. Plate salad and sprinkle pomegranate seeds over top, if desired. Dressing may be made up to three days in advance.
Serves 6.
Nutritional Information: Calories: 220; Fat: 14g; Cholesterol: 0mg; Sodium: 180mg; Total Carbohydrates: 23g; Dietary Fiber: 3g; Sugars: 10g; Protein: 3g.
Excerpted from The Healthy Jewish Kitchen © 2017 by Paula Shoyer. Reprinted with permission fo Sterling Epicure. Photo by Bill Milne.
