3 cups shredded green cabbage
2 cups shredded purple cabbage
2 cups shredded carrots
¼ cup vegetable oil
1 tablespoon sesame oil
Juice of one lime
½ teaspoon salt
3 tablespoons brown sugar
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons black sesame seeds, optional
2 tablespoons minced cilantro
- Mix all ingredients in a large bowl and refrigerate until serving time.
- Serve with fresh challah rolls alongside brisket, chicken, and fish entrées.
Marcy Goldman is a cookbook author of several titles and host of the popular website, Betterbaking.com. This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019, River Heart Press).