Crunchy, healthy salad for Passover Seder

From cauliflower to purple cabbage, almost all the vegetables come together in one plate that's entirely healthy and kosher

Dudu Biton|


Salad: 1/4 medium cauliflower, only the florets 1/4 medium purple cabbage 2 small cucumbers, cleaned and sliced thinly (without the edges) 2 cups arugula 1 green chili pepper (optional)
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נירה ורותי רוסו
נירה ורותי רוסו
Tasty crunchy salad
(Photo: Ruthie and Nira Rousso)
Dressing: 2 tablespoons white balsamic vinegar 1 tablespoon fresh lemon juice 6 tablespoons olive oil A pinch of ground black pepper A pinch of salt


1. With a sharp knife, thinly slice the cauliflower florets and finely chop the cabbage. Cut the cucumbers into 3 strips and thinly slice them. If the fennel has nice leaves, chop them too.
2. Arrange the arugula leaves in a neat pile in the same direction and chop them, not too finely, into strips about a centimeter thick.
3. Place all the vegetables in a large bowl.
4. In a jar, combine all the ingredients for the dressing, close the jar, and shake for 30 seconds. Alternatively, you can prepare the dressing in a bowl: add all the ingredients except for the olive oil, then slowly add the oil while whisking continuously to create an emulsion.
5. Pour the dressing over the vegetable bowl just before serving, mix well, adjust seasoning, and serve.
Note: You can substitute these vegetables with others you have in the fridge, but it's important to maintain diversity, colorfulness, and a thin cut for eating. Make sure that nothing is wilted or stale. Use the freshest vegetables available.
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