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Cabbage Salad

Cabbage Salad


Prep Time: 4 minutes
Cook Time: none
Chill Time: 1 hour
Yield: 6 servings

  • 1 (10 ounce) bag shredded red cabbage
  • 4 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl. Mix to coat cabbage. Chill for 1 hour and serve.

Comments: This was the first Israeli dish I made from scratch for the famous Chanie Geller Israeli salad course. It's so super easy that I make it all the time as a pretty and nourishing complement to any meal. My sister-in-law slices her own cabbage and that's how she instructed me to make the salad. But you know me. I found that the shredded, bagged cabbage is just as good. Trust me on this.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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John Skrynski Honduras April 28, 2017

Do you have a cook book like the joy of cooking except for only kosher food?! Reply

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