I learned to make this cabbage salad from my sister-in-law, Maayan, and since then it’s become a constant at our family meals, beloved by the whole family.
It’s all about texture. Thin, fresh cabbage, sweet little bites of dried fruit, and those golden noodles — caramelized in the pan until they turn crisp and just slightly sticky.
I promise you, once you make it, it won’t be the last time.
After digging through Google to try to figure out where the original recipe came from, I assume it originally belonged to the talented Orit Levy (apologies in advance if I’m mistaken).
The star of every family dinner. Photo: Tal Sivan-Ziporin
½ teaspoon sesame oil (optional, but really lovely here)
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Instructions
- In a wide, dry skillet, add the sliced almonds and crumble in the dry noodles. Toast over medium heat, stirring, until everything starts to turn lightly golden. Add the maple syrup and continue cooking for 2–3 minutes, stirring, until the noodles become crisp and slightly caramelized. Remove from heat and let cool completely. - Place the sliced cabbage and chives in a large bowl. - Add the toasted almonds, noodles, and dried fruit. Toss gently to combine. - Just before serving, whisk together all the dressing ingredients and pour over the salad. Toss well and serve.
A good salad really makes the meal. Photo: Tal Sivan-Ziporin
Notes
- You can swap the dried cranberries for finely diced dried apricots. - Chives can be replaced with chopped cilantro if you prefer a more herb-forward flavor. - Note that you should add the maple syrup toward the end of toasting — it burns quickly, so let the noodles turn lightly golden first. - Pine nuts work beautifully instead of almonds. - Quick-cooking noodles are like the noodles you find in hot dishes – thin and a little curly.
