- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
No Allergens specified
In the summer months, when Shabbos afternoons are long, Shalosh Seudos becomes a more formal meal in our house. We often gather together with family, putting together a kind of potluck meal. Instead of preparing all the dishes before Shabbos, I usually make sure to have a variety of components ready in the fridge to pull together some dishes last minute. This will almost always include a cooked starch, corn on the cob, and assorted fruits and vegetables that can be enjoyed raw in salads. This salad came together one Shabbos afternoon, and I enjoyed it enough that I’ve been repeating it often. I hope it’ll become a regular for you as well!
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
1/4 cup oil
1/4 cup Gefen Honey
1/4 cup fresh lemon juice or Gefen Lemon Juice
3 cubes Dorot Frozen Dill
1 tablespoon Haddar Dijon Mustard
1 teaspoon salt
pepper, to taste
Cut the corn off the cob and combine with the remaining vegetables in a large salad bowl.
Combine all dressing ingredients in a separate bowl. Dress salad just before serving.
Photography by Sonya Kaplan
How Would You
Rate this recipe?
Reviews