What's with carrots and cabbage and holiday meals? Jewish holidays somehow lend themselves easily to the abuse of certain vegetables. Here is an updated use of cabbage and carrots in a composed salad that can be used on holidays without shame.
If you keep kosher and serve this with a meat meal, you can omit the last dressing, which contains dairy. (There are two dressings!) Additionally, if you keep kosher for passover and do not eat kitniyot during the holiday, omit both the dressings I have included, and use lemon, garlic, olive oil, and salt. It will be tasty either way. —navahfrost
a mid sized mishpucha
carrots, cut in chunks
head of red cabbage, shredded
shallots or green onions
garlic cloves, used separately
soy sauce plus another Tablespoon, divided
Chop the herbs finely, along with the scallions and set aside.
Simmer the carrots in a sauce pan or shallow pot with one garlic clove in well seasoned water or, even better, a broth of your choosing, until tender. (The liquid should just cover the carrots.) Remove from liquid and cool on a plate.
Shred the cabbage finely and set aside.
Mix the lemon juice, 1/4 cup of soy sauce, salt, and remaining garlic clove, minced, and grapeseed oil in a small container. Shake it up and pout this over the red cabbage. Let it sit for about 20 minutes, stirring it around once in a while.
While the cabbage marinates, mix the lebneh, mayo, sesame oil, Tablespoon of soy sauce, and paprika in another container. Taste for seasoning. (You can tinker with proportions and add more labneh if the flavor seems to strong)
To assemble the salad: Place the cooled carrots in the center of your platter; drain the cabbage from the dressing, arranging it all around the sides of the platter. Sprinkle everything with the chopped herbs and scallions. Top with chopped avocado, and drizzle with the labneh sesame sauce to finish. Enjoy!