From the kitchen of Cari Herskovitz (Chef Cari Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008
- 1 head Napa cabbage
- 1 head purple cabbage
- 2 carrots, peeled
- 1 bunch cilantro
- Juice of 1 lime
- Juice of 1 lemon
- Salt and freshly ground pepper, to taste
Shred cabbage and carrots using a food processor. Chop cilantro and add juice and season to taste with salt and freshly ground pepper. Let stand for at least one hour before serving.
Serves 10-12 (at least)
Rehfwitz Recipes 