I got some great ideas from all of you on Facebook last night for Recipe Exchange themes. Thank you, thank you! Rest assured, I will get to all of them.
But today I am starting with salads – specifically, I’m thinking about the Shabbat salad course. But really, any yummy salad recipe you’ve got is a-okay in my book!
I am a big fan of cabbage and I love making all kinds of cole slaw. There’s the traditional cole slaw with a drop of mayo and some lemon juice, which is perfect with crock pot BBQ beef. (I love the cole slaw recipe out of the purple Spice & Spirit cookbook.) Or my kids’ favorite crunchy cole slaw, with Ramen noodles, nuts and a soy sauce dressing.
But one of my newest favs (thanks, Dara!) is the purple cabbage salad, that comes from Susie Fishbein’s Passover by Design cookbook. I have tweaked the recipe a bit, cutting out the salt and reducing the sugar and oil.
Purple Cabbage Salad
- 1 large head of purple cabbage, shredded
- 3 scallions, chopped
- 1/3+ cup pine nuts or sliced almonds
- 3 carrots, shredded
- 1 (11-ounce) can mandarin oranges, reserving 1 T of liquid – I use 1/2 to 3/4 the amount of oranges, or it’s a bit overwhelming to me
- 1/4 cup of Craisins
- 3 T brown sugar
- Ground black pepper, to taste
- 4 T red wine vinegar
- 1 T reserved mandarin orange liquid
- 1/3 cup vegetable oil
- 1 t parve chicken soup mix
- 1/2 teaspoon garlic powder
1. Place cabbage, scallions, pine nuts or almonds, carrots, mandarin oranges and cranberries in a large, deep bowl. Set aside.
2. In a cruet, mix all dressing ingredients. Shake very thoroughly, making sure that the soup mix is fully dissolved.
3. Pour over salad and toss. Gorgeous!
4. Cover well and refrigerate for at least an hour or as long as overnight. Longer than that, and the purple from the cabbage starts to bleed into the other colors and your salad won’t be very pretty anymore.
Notes: When I want to serve this salad at Shabbat lunch, I shred / prep the ingredients on Friday and dump everything but the nuts and mandarin oranges into a large ziploc. I also mix up the dressing ahead of time. Then I store the mandarins, nuts and dressing in the fridge and toss it all together in the morning. By lunchtime, the flavors have melded together perfectly!
Serves at least 8 people.
I can’t wait to read all your delicious salad creations – fruit, veggies, or a little of both! Remember, it doesn’t have to have lettuce to be a salad. If you wish, link up to a post on your blog about your favorite salad recipes. Or leave a comment below with all your fantastically fresh recipes.