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Ingredients
- 2 cups shredded green cabbage
- 1/2 cup shredded carrot
- 4 green onions, chopped
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon kosher salt
Directions
In a medium bowl combine all ingredients and stir well to evenly coat and combine. Refrigerate for 15 minutes or up to 2 hours. Serve as a topping for burgers, hot dogs or grilled chicken
Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.
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Recipe of the day
Pareve , Salads , Fourth of July, Lag BaOmer , 15-minute Prep, Meals in Minutes , American , Dinner Tonight, No Cook , Picnic, Vegetarian , Vegetable , JOK Tested
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