Ingredients

Method

• 300 g green cabbage 300 g
• 300 g red cabbage
• 40 g dill, finely chopped
• 2 T olive oil
• 2 T balsamic vinegar
• 1 t salt
• freshly ground black pepper, to taste
• 2 T honey
• 65 g sesame seeds

Method

Ingredients

1. Shred the cabbage as finely as possible – don’t use ready-prepared cabbage. Combine in a bowl.

2. Add the remaining ingredients and mix well.

Cook’s note: This salad keeps well if you want to prepare it ahead, but it will soften slightly in the dressing. If you prefer it crunchier, mix just before serving.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana