Susie Fishbein includes this recipe for Purple Cabbage Salad in her Passover by Design cookbook. This colorful salad, contributed by her friend Beth Eidman, can be prepared early in the day of the Passover Seder and then served as a Pesach salad or side dish.
Ingredients:
- SALAD:
- 16 ounces shredded purple cabbage
- 1/3 cup chopped scallions
- 1/3 cup pine nuts
- 3 carrots, julienned, or 1 (8-ounce) bag shredded carrots
- 1 (11-ounce) can mandarin oranges, reserving liquid
- 1-2 handfuls dried cranberries (can be sweetened kind)
- DRESSING:
- 4 tablespoons brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 4 tablespoons red wine vinegar
- 1 tablespoon reserved mandarin orange liquid
- 1/2 cup vegetable oil
- 1 teaspoon parve chicken consomme powder
- 1/2 teaspoon garlic powder
Preparation:
1. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large ziplock bag. Set aside.
2. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed.
3. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.
YIELDS: 8-10 servings
SOURCE: Passover by Design, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
2. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed.
3. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.
YIELDS: 8-10 servings
SOURCE: Passover by Design, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
