Pair the Red Salad with these delicious main courses!
Dad’s Deli Meatloaf
Bring all the hostages home.
Red Cabbage Salad
Foodie Lit
As Miriam cooked and baked, in this true foodie memoir, she told the stories of her youth,of her Holocaust years and, like the tea that she steeped, her daughter-in-law Elizabeth’s being became infused with tradition. Suddenly it became difficult for Elizabeth to serve meat and milk together, part of keeping kosher. The pot she had made meat balls in was no longer suitable for pasta with Parmesan cheese. On Friday night, a family dinner with Jewish tradition and food were inextricably intertwined and felt right. It is not surprising that the sense of smell is next to the place of memory in our brain. Read this amazing memoir.
Red Salad
#salad. #cabbage. #vegan. #glutenfree
Serves 8 as a side dish
Vinaigrette
5 tablespoons sugar
1/2 cup hot water
1/2 teaspoon pepper
1 1/2 large lemons, juiced
1 1/2 tablespoon olive oil
Vegetables
2 quarters red cabbage
2 quarters green cabbage
1 teaspoon salt
1 large carrot, chopped
4-5 scallion tops, chopped
10-15 tiny tomatoes, halved
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Add sugar to the hot water. Stir to dissolve sugar. Add salt, pepper and lemon juice. Add olive oil and whisk until combined. Set aside.
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Wash and pat dry the cabbages. Shred by hand or in food processor. Add salt and toss.
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Chop or grate carrot and shallot.
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Combine tomato with other vegetables.
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Pour vinaigrette over vegetables and gently mix. Cover and refrigerate for a minimum of 1 hour. Taste and adjust seasoning.
Expandthetable suggestions
Add vegetables: Add cored, deseeded and sliced bell peppers.
Spicier: Add several thin slices of a red or yellow onion or shallot.
Nuts and seeds: Add 4 tablespoons toasted, sliced almonds, pecans or sesame seeds.
Other sweeteners: Add honey or maple syrup instead of sugar, or use Stevia or other sugar substitutes, using package directions for conversion measurements.
Asian seasoning: Substitute rice vinegar for lemon juice. Add 2 teaspoons soy sauce, 2 teaspoons sesame oil, 1 garlic clove, minced, and 2 teaspoons sesame seeds to the cabbage.
Adapted from Miriam’s Kitchen. Elizabeth Erhlich
This Red Salad is crisp and light, perfect for these hot, humid days here in the South. It’s like coleslaw without the mayonnaise, hydrating and satisfying with each bite. These fresh vegetables are healthy and pair with almost any main course. Cabbage is a most under-estimated vegetable and is perfect for soups, stir-fries and slaws, as in this Red Salad. Rich in healthy vegetables, it is a pretty complement to any main course seamlessly.
