Rainbow Matchstick Salad

Faigy Grossmann Faigy Grossmann
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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!

30m 6
Easy Vegetarian Pescatarian Gluten Free Parve

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.

Credits

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.

Description:
Photography by Sonya Kaplan

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