Merry Christmas to those celebrating!
Suggested Menu
Red and Green Cabbage Salad
Green Bean, Chestnuts and Mushroom Casserole
Red and Green Cabbage Salad
Red and Green Cabbage Salad is a colorful and delicious addition to your holiday table. The natural reds and greens of the vegetables create a crisp and long-lasting deli style salad.
I developed the recipe from some of my Dad’s salads from his Royal Dell, adding pistachios and keeping the vegetables in the green and red hues. My Dad always called the liquid in his salads the “soup”—so I follow his lead. This is a salad my family is going to eat all year long. (I think my Dad would approve!)
Recipe is below.
Foodie Lit
In this season of Chanukah, Corona Virus, Christmas and corruption, it is rewarding to read about heroism, and that’s what Kathryn Lang Slattery gives us with the story of her uncle Herman Lang, a German Jewish refugee who served in US Army Intelligence. Trained at Camp Ritchie, Herman and other German Jewish refugees recruited to the Army Intelligence got the name the Ritchie Boys and were critical in bringing an end to the Nazi terror.
Kathryn shared, “I wanted to tell this story because it was different from any other Holocaust story I had read. The Jewish hero is not a victim, but a young man who gradually grows from a frightened and frustrated teenager, looking for a place to belong, into a confident US Army intelligence officer who struggles with the conflicting emotions of hate and forgiveness.”
Red and Green Cabbage Salad
Salad
1 cup chopped red cabbage
1 cup chopped green cabbage
1 cup chopped broccoli
1/2 cup pistachios, halved
1/4 cup red onion, chopped
1/2 cup green onion, chopped
1 large shallot, chopped
1/2 cup carrot, grated
1 stalk celery, chopped
2 cloves garlic, minced
“Soup”
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
4 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoons pepper
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Add salad ingredients to a bowl.
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Mix together the ingredients in the soup. Pour over vegetables in salad. Toss to coat.
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Refrigerate for 1 hour and then serve. Salad should last 4 days in the refrigerator.
Expandthetable suggestions
Cut the sugar: Use sugar substitute for sugar, following substitute measurements on package.
Add bell pepper: Use red and/or green bell peppers, core and rough chop. Add to salad.
