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.
- Did you make it? Don’t forget to tag me on Instagram or Facebook!
- 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).