Cabbage salad

Cabbage salad

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  • 6 to 8
  • Easy
  • Dairy free
  • 15 minutes

Balance the heavier food items on your  Hanukkah table with this fresh, crunchy cabbage salad. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.


  • 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

Cooking Instructions

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

Tal Smith Recipe by: Tal Smith
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Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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