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Recipe by Faigy Grossmann

Rainbow Matchstick Salad

Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Rainbow Matchstick Salad

  • 1 8-ounce (225-gram) bag shredded red cabbage

  • 1 medium jicama, sliced into matchsticks

  • 3 heirloom carrots, sliced into matchsticks

  • 1 watermelon radish, sliced into matchsticks

  • 1 cup snap peas, sliced into matchsticks

  • 3 ears of corn, such as Beleaves, cooked

Honey Dill Dressing

Directions

1.

Cut the corn off the cob and combine with the remaining vegetables in a large salad bowl.

2.

Combine all dressing ingredients in a separate bowl. Dress salad just before serving.

Tips:

My preferred cooking method for corn is to add corn to boiling water and cook for 10 minutes, then run under cold water to stop the cooking. When I don’t want to dirty a pot or I’m in a rush, I wrap the corn in a damp paper towel and microwave for five minutes. This salad also works on a bed of lettuce.

Credits

Photography by Sonya Kaplan

Rainbow Matchstick Salad

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