- 1 small
head green cabbage (1 1/2 to 2 lbs.)
- 2 medium
- 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
- 1/2 C.
- 1 T.
- 1/2 t.
freshly ground pepper
Jewish Home Cooking
Yiddish Recipes Recipes
Makes about 8
(excerpted): . . . At a deli, this type of
coleslaw is called "health salad,"
presumably because it doesn't contain
mayonnaise, like most coleslaws. It is
lightly dressed...and it has more vegetables
than mere cabbage. . .
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
To make the dressing, whisk together the
vinegar, oil, sugar, salt, and pepper in a
small bowl. Pour the dressing over the slaw.
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.