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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
One Shabbos morning, as I was cutting watermelon for dessert, I fell in love with the idea of cutting up a watermelon into matchsticks, tossing it with a few other super-fresh ingredients, and creating summer on a plate. After developing what I thought was an amazing recipe, I decided to run it by a few friends to see what they thought, and let’s just say they were less than into it. In the end, I decided to leave the recipe as is, and let Renee Muller be the judge. She was obsessed. She forbade me from changing it, profusely thanking me for enabling her to have lunch that day! So here you have it, the recipe that deserves a try! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 cups watermelon strips
1 Persian cucumber, cut into matchsticks
1 cup shredded purple cabbage
2 stalks celery, cut into matchsticks
4 scallions, thinly sliced
2–3 tablespoons fresh basil, thinly sliced
6 tablespoons avocado oil (or other light oil, such as Gefen Light Olive Oil)
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon pomegranate vinegar or Tonnelli Red Wine Vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Assemble all salad ingredients in a bowl.
In a separate bowl or container, mix dressing ingredients well. Pour over salad immediately before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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This salad was easy, interesting, inexpensive, and best of all, delicious!
We are so happy to hear that you enjoyed this salad!