Red Cabbage, Date, and Beet Salad — Jewish Food Society

Red Cabbage, Date, and Beet Salad — Jewish Food Society

www.jewishfoodsociety.org

Photographer: Penny de los Santos. Food Stylist: Judy Haubert. Prop Stylist: Mariana Velasquez.

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Ingredients

  • 4 large beets
  • ½ red cabbage, cored and thinly sliced crosswise
  • 5 dried dates, pitted and thinly sliced lengthwise
  • 1 jalapeño pepper, finely chopped (optional)
  • ⅓ cup fresh cilantro or scallions, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Juice from 1 lemon

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