Recipe for cabbage salad (pickled)?
I am addicted to the cabbage salad at my nearby Whole Foods - they call it "health salad". It is shredded white cabbage, with thinly sliced carrots and cucumbers (maybe thin pickle slices) thrown in. The ingredients list says, garlic, citric acid, sugar, canola oil. I tried recreating it at home, and using a few different recipes but the taste is always unbalanced, and I was hoping someone could provide or direct me to a recipe for it? I think this may be a kosher deli-style salad. TYIA ...am going bankrupt buying this stuff at WF....
I just found this recipe and I can eat the entire batch in one sitting. It is so good. It is from epicurious.com and is adapted from Jim 'n Nicks.
1 head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise
Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.
1 ½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
½ cup water
1 ¼ cups white sugar
1 ½ teaspoons salt
1 ¼ cups white vinegar
1 ½ teaspoons turmeric
Shred 1 small to medium or half a large cabbage, 3 onions and 5 carrots. Boil above ingredients together for 5 minutes, cool then added to shredded cabbage, carrots and onions. Refrigerate for 24 hours, will keep in fridge for up to 3 months.
i remember this salad from potlucks growing up, when there would've been a lot of folks from illinois, indiana, pennsylvania, minnesota, ohio...
i recall celery seed, vinegar, sugar, salt, maybe shredded celery and julienned carrots went along with the shredded cabbage. sometimes diced red or green bell peppers were added. it is so tasty, crisp, refreshing and guilt-free. great for summer tables. (or really, anytime of year).
this is the recipe I use with very good results:
1 head red cabbage-shredded
1 head green cabbage-shredded
3 large onions-sliced thinly
In a sauce pan, combine: 2 cup sugar, 2 cup white vinegar, 1 1/2cup olive oil, 1 Tbsp sea salt and 2 Tbsp celery seed. Bring brine to a boil and stir to make sure sugar is dissolved. Pour over the vegetables and mix well. Refrigerate for at least 24 hours. Will keep for up to 3 months in the refrigerator.
My mother made it with just white vinegar, sugar, water, and salt. I love the plate of pickled vegetables that's complementary at my favorite Chinese restaurant. They told me it's just seasoned rice vinegar tossed with slices of carrot, cuke, and cabbage. It's not marinated for long, probably made on a daily basis.
Search for "seven day coleslaw" or "fourteen day coleslaw". The dressing is a cooked vinegar/sugar solution, with various spices (I usually just use some pickling spice). Done with shredded cabbage, carrot, green pepper and onion and sliced olives, this was a standard picnic/potluck dish of my childhood.
Val - I am not so sure about the oregano. Cannot ever remember an oregano flavor in health salad. But one key point that this recipe does show (and this does jibe with my memory) is that there is much more vinegar than oil in the dressing. This, of course, is the reverse of a standard-type vinaigrette, and may explain why Firni's efforts have always been "unbalanced." I still am pretty sure that there should be some celery seed included.
"Health salad" is indeed a mayonaisse-less cole slaw that is commonly sold in Jewish delis. I've never made it and don't have a recipe. I would suggest using white vinegar as the acidic base, and include a generous amount of celery seed in the dressing; omit the garlic, but include a small amount of minced onion.