Israeli Cabbage Salad — The Side Dish on Every Table in Israel.

Want a bright, crunchy salad that's healthy and full of flavor? Let me show you the best Israeli slaw. I eat red cabbage salad four times a week. So David, what are we making today? We are making a fresh summer red cabbage and carrot salad. Nice. It's very good to eat alone, to add to your pita, hamburger, I don't know, with a fish. Very light, fresh and healthy salad. Perfect. You know the truth of it is, I eat red cabbage salad at least four times a week. Wow. Yeah, yeah, I love it. It's crunchy, it's delicious. Why it's called red but it's purple? That is the question. Why is it called red cabbage when it's purple? Let us know in the comments what you think. So we have our cabbage. I always put out the first, I don't know, one, two layers. Okay. To be more crunchy and fresh. This we put out. Yeah. All right. Now I cut it by half. So beautiful. Yes, and I have here mandolina. You can also work with your knife. It looks like a hanukkiah. Look. Okay, let's shrink it. Yeah. And David, this is really a beautiful way to do it. I will tell you when I'm at home, I just cut it with a knife. But this is giving much finer... Finer and faster. Yeah. Maybe I need one of these at my house. And by the way, everybody, this recipe that David is cooking comes from a Lev Olam pita book that was in our summer box. Such a great box. And this recipe is right here in the book. There's a lot of really cool recipes here. We were talking earlier, there's even pizza pita. So I think we might make that one of these days. But look at this, roasted cauliflower pita. Okay, I'm hungry. I guess it's lunchtime. Everything's sounding good to me, but it's nice. It's a great book with lots of amazing ideas. Now let's make the carrots. Okay. Slice it like this. Yeah. If you saw me at my house, I'm like chopping, chopping, chopping, chopping, chopping, chopping, chopping. You want to make it quick. This is really better, David. Okay, our carrots are ready. You know, one of the things that I always love when I'm making a salad like this, these colors are so bright and beautiful. And I honestly, I think every single time about the fact that like, how good Hashem is, how good God is. Like our food could be so dull and boring, but instead, look at it. Look at the food he gives us to eat. It's unbelievable. Let's add a little bit of salt. Yeah, perfect. Now let's chop the scallions. Otherwise known as scallywags in the Levolaam kitchen. The brightness, the green, the orange, the purple. Wow. What a blessing to eat such healthy, delicious, nutritious food, really. It's in Israel. Yeah. We have a lot of sun. Yeah. So a lot of vegetables are growing and they smell amazing. They've been in a lot of places in Europe. It's different, like tomatoes and all the greens. Nowhere you can meet so much greens like, you know, parsley, cilantro. We have like everywhere everything. It is amazing. I love going to the Shuk and just seeing all of the fruits and vegetables. And the thing that's interesting too about Israel is I noticed this when I first came was one of the things that was like different for me is we're very seasonal here. Like when right now cherries are in season. And if you don't enjoy your cherries today. Cherries, mango, and the watermelon. Seasonal. So scallions in, let's cut also cilantro. I always love watching you chop cilantro. You're an excellent chopper. Actually, one of our Levolaam community put a comment to say what a good veggie chopper you are. So it's official. Even our our wonderful viewers like how you chop, not just me. When I was young and worked in a restaurant, I chopped like dozens of kilos of different stuff. It's the, what is it, the 10,000 hour rule. The more you do something, the better you get at it. That's for sure. But thank you for sharing your expertise. My first day in the restaurant, I just came like really young, no experience. They gave me, I don't know, maybe 50 kilos of the apples to peel for the apple jam. All day, like, I don't know, eight, nine hours, I peel the apples. Oh my gosh, damn it. My hands was like all the, you know. Oh my gosh. Your expertise is hard earned. Yes. Now let's make the dressings. Most important. The dressing really does make, it makes the salad, I think. If you want to cook like an Israeli, then you are in luck. We have prepared a beautiful recipe book just for you. It's filled with wonderful recipes from right here in the Holy Land. And if you would like to receive your totally free recipe book from us at Levolaam, just follow the link in the comments below and we will be happy to share the recipe book with you. We need the garlic. I will use the same what we use for the carrot. Okay. Very nice. To mash it. Yeah, we have here what we need. Olive oil. And a little bit of salt also. Lemon juice. I love it. When I cooked with Batya Erdstein, she was saying also her Yemenite grandmother was the same. Just like, don't measure, just squeeze. Half a lemon is good. And of course, our honey. Do we need to soften that? Is it all right? Sometimes you'll notice pure honey will crystallize a little bit like this honey that David has just taken out of the jar. But you know what's, like fake honey never crystallizes. Exactly. It's a good sign. This means that you're getting really pure honey. Only pure honey can crystallize. If it happens and you need it to be more liquid, you just put it into a bowl of warm water. You don't want it to be boiling water, just warm. Give it a minute. It'll, it'll loosen up again. And David, this honey that you're using this one here, it actually comes from the south of Israel from kibbutz Erez. They are one of the kibbutzim that were attacked on October the 7th. It was a very traumatic day for them. The people were evacuated from the kibbutz for almost two years, a little bit longer. And when I went back to see them, you know, the resilience, honestly, is just, it's inconceivable. We walked around the area and I could see exactly where the terrorists had infiltrated their kibbutz, where they had a major battle that one of the honey makers, Uri, was severely, severely injured. He was injured from a hand grenade. He was injured from a bullet that pierced his helmet and went actually into his head. You can see the scar. And you know what? I just, I came home from that visit and I just kept saying to myself, how is it possible that people can go through something so absolutely traumatic and yet stand back up again? The apiary, the bees were doing okay. They were harvesting honey. I was there when they were bottling this exact bottle of honey and it was, it was extraordinary. So I just want to say to everybody, you joined David and I for the cooking, which we love, but you know what? Members of Bevo Alam, when you get your boxes, it's people like this that you're helping and we thank you so much and they thank you so much. So I mix the dressing to let the honey. And it really was no problem that it was a little bit crystallized. You can see here it's just smooth. You need to mix it. Let's try. How is it? Actually nice. Maybe a little bit more lemon. I feel like I have to, I have to test it too, David. It looks really good. A little bit more lemon and salt I'm gonna put. Okay. Now we mix it. All right. Okay. So David, I'm dying to, to try it. Oh, that is good. That's really good. I like the combination between, like I can feel the smoothness of the olive oil gives it a nice texture, but the combination of the lemon and honey is really good. It has an aftertaste too. I just got it. It like, it's like a bright flavor. That is good. Okay. We mix it and we can serve it and try. Yeah. All right. Okay, David. So now's the moment of truth. We're going to do the taste test. I'm going to say 10 out of 10 on the visual. It looks amazing. Let's try. All right. Don't forget, subscribe to our channel. You guys, you have to make this at home. It's amazing. The flavors are so, so delicious. It's like sweet and sour. Yeah. Crunchy. It's good. And if you want to do it, like I do it at home, although I will do this now at home, but I do tahini at home. You can see in our summer box, where we got the recipe from, the pizza box, we have actually tahini. So you can make it with tahini as well. If you want to both be really good, you can be, you know, adventurous. And you guys, I invite you if you haven't subscribed to our YouTube channel over here, I'd love it if you would subscribe to it, leave us a comment and just thank you because whenever you share this channel, it helps us. Yeah. Yeah. So give us more motivation. Yeah. We love sharing Israel with you. We really do. Check back. We'll cook something amazing next. And thank you for joining us today. Thank you for watching. Bye bye. Bye. I'm going to have another It's amazing. Devon is so good. I love it.