Noshing Across the Nation

It looks like summer is, finally, here. And with it the abundance of fruit and vegetables that really have a taste, as opposed to those that we have in winter – beautiful, but tasteless.

That, of course, means that it’s time for salad.

In my house, a housewife (me) never knows what she is going to prepare because the man of the house (my husband) brings the ingredients. While I, of course, appreciate it very much, this arrangement leaves me no choice, but to become very good at improvisation with the recipes that are in my head for a particular meal. So, when for the last Shabbat I got a head of red cabbage, but no scallions, mandarin oranges or other ingredients I love to put in my favourite red cabbage salad, I had to think how to use it. I love red cabbage in salads, and since I also got some nectarines, I decided to pair them up. why not?

So, I shredded the small head of red cabbage, sliced a nectarine into strips about 2/10 of an inch thick, thinly sliced a quarter of a red onion, and a small bunch of parsley.

I made the dressing out of:

About 2 tablespoons of apple cider vinegar, about 1/4 cup olive oil, juice of 1 lime and a bit of pomegranate sauce. This you can buy in Russian stores (and it’s kosher too!). Otherwise, you can use pomegranate molasses, but very little.

So, I have poured the dressing over the salad and tossed it. It is, actually, better if this salad or any red cabbage salad stays a little in the refrigerator, as the dressing will penetrate and soften the cabbage. Before serving sprinkle some toasted nuts on top. I would use silvered almonds, but again – they were not in the house, so a mix of cashews and pecans did nicely as well.

And – here we go – delicious!