Health Salad
UPDATE December 2017:
Here are some bloggers who have recreated the health salad recipe from the 2nd Avenue Cookbook (since that page is longer available on Amazon):
***
Jewish Recipes
2nd Avenue Deli's Health Salad
Recipe Ingredients:
1 small head green cabbage (1 1/2 to 2 lbs.)
2 medium carrots, peeled
1 small green bell pepper
1 large rib celery, cut crosswise into thin slices
3/4 C. distilled white vinegar
2 T. extra virgin olive oil, peanut, corn, or canola oil
1/2 C. sugar
1 T. salt
1/2 t. freshly ground pepper
Makes about 8 cups
This salad needs to chill for at least 8 hours before serving to develop the flavors.
To prepare the salad, halve the cabbage, cut into quarters, and remove the core in each section. With a large, sharp knife, shred the cabbage as finely as possible and transfer to a large bowl.
Using the coarsest side of a box grater, shred the carrots into the shredded cabbage. Halve the green pepper and remove the seeds, ribs, and stem. Wash and dry the pepper halves, then cut them into extremely fine strands; add them to the slaw along with the celery.
To make the dressing, whisk together the vinegar, oil, sugar, salt, and pepper in a small bowl. Pour the dressing over the slaw. Toss well.
Refrigerate the slaw, tightly covered, for at least 8 hours before serving. As the slaw will not wilt much, it should remain crisp and fresh tasting for 2 to 3 weeks.
***
Kosher Home Cooking
Second Avenue Deli’s Health Salad
from Jewish Home Cooking
Yield : 8 cups
1 small head green cabbage (about the same as one bag shredded)
2 medium carrots peeled
1 small green bell pepper
3/4 cup white vinegar
2 tablespoons olive oil
1/2 cup white sugar
1 T salt
1/2 t freshly ground pepper
Shred cabbage and carrot and cut the pepper into thin slices
Whisk together dressing ingredients and toss well.
Refrigerate. This salad needs about eight hours in the fridge and should remain crisp and fresh tasting for up to two weeks. Great for the summer. Don’t freeze.
**
BB was kind enough to send along a recipe for mayonaise-less coleslaw after he heard my outcry for the lost health salad. I whipped up a batch a little while ago, it took all of two minutes, and it’s tastes great. [NB: I used sugar in the raw, not processed white sugar].
It’s just not the right taste; it’s not the exact taste.
In this age of Google, I thought maybe someone else out there has found THE recipe. And what I found is Amazon has a copy of the Second Avenue Deli cookbook, and in the “look inside” function, they captured the page with the health salad recipe. THE recipe. Scroll through to page 10. Here it is, in its entirety.
Ok, so the next health salad, I’m gonna go back to the source and see what’s what.
PS After it marinated for a day, the health salad improved dramatically in taste and texture. The sour to sweet ratio is slightly skewed towards sour [2nd ave was sweeter] but on the whole, yummy slaw to have in one's fridge at all times.
Here are some bloggers who have recreated the health salad recipe from the 2nd Avenue Cookbook (since that page is longer available on Amazon):
***
Jewish Recipes
2nd Avenue Deli's Health Salad
Recipe Ingredients:
1 small head green cabbage (1 1/2 to 2 lbs.)
2 medium carrots, peeled
1 small green bell pepper
1 large rib celery, cut crosswise into thin slices
3/4 C. distilled white vinegar
2 T. extra virgin olive oil, peanut, corn, or canola oil
1/2 C. sugar
1 T. salt
1/2 t. freshly ground pepper
Makes about 8 cups
This salad needs to chill for at least 8 hours before serving to develop the flavors.
To prepare the salad, halve the cabbage, cut into quarters, and remove the core in each section. With a large, sharp knife, shred the cabbage as finely as possible and transfer to a large bowl.
Using the coarsest side of a box grater, shred the carrots into the shredded cabbage. Halve the green pepper and remove the seeds, ribs, and stem. Wash and dry the pepper halves, then cut them into extremely fine strands; add them to the slaw along with the celery.
To make the dressing, whisk together the vinegar, oil, sugar, salt, and pepper in a small bowl. Pour the dressing over the slaw. Toss well.
Refrigerate the slaw, tightly covered, for at least 8 hours before serving. As the slaw will not wilt much, it should remain crisp and fresh tasting for 2 to 3 weeks.
***
Kosher Home Cooking
Second Avenue Deli’s Health Salad
from Jewish Home Cooking
Yield : 8 cups
1 small head green cabbage (about the same as one bag shredded)
2 medium carrots peeled
1 small green bell pepper
3/4 cup white vinegar
2 tablespoons olive oil
1/2 cup white sugar
1 T salt
1/2 t freshly ground pepper
Shred cabbage and carrot and cut the pepper into thin slices
Whisk together dressing ingredients and toss well.
Refrigerate. This salad needs about eight hours in the fridge and should remain crisp and fresh tasting for up to two weeks. Great for the summer. Don’t freeze.
**
BB was kind enough to send along a recipe for mayonaise-less coleslaw after he heard my outcry for the lost health salad. I whipped up a batch a little while ago, it took all of two minutes, and it’s tastes great. [NB: I used sugar in the raw, not processed white sugar].
It’s just not the right taste; it’s not the exact taste.
In this age of Google, I thought maybe someone else out there has found THE recipe. And what I found is Amazon has a copy of the Second Avenue Deli cookbook, and in the “look inside” function, they captured the page with the health salad recipe. THE recipe. Scroll through to page 10. Here it is, in its entirety.
Ok, so the next health salad, I’m gonna go back to the source and see what’s what.
PS After it marinated for a day, the health salad improved dramatically in taste and texture. The sour to sweet ratio is slightly skewed towards sour [2nd ave was sweeter] but on the whole, yummy slaw to have in one's fridge at all times.
Comments
and really? montreal has a large jewish pop? i never knew. gotta come up and do a jew-crawl...