When my niece, SG, was in seminary and used to come to me, she went crazy over this salad. We knew that when she was coming for Shabbat we had to make “her” salad. I usually double or triple this recipe. It’s easy, colorful, and delicious, and lasts in the fridge for a while. It goes with fish, chicken, or meat.
- Cook & Prep: 3 h
- Serving: 9
Prepare the Salad
Slice all the veggies into rounds in the food processor. Place into a bowl.
Please keep in mind that when figuring how much salad you need, two vegetables are enough for three people. Therefore if you follow this recipe exactly — you can definitely play around here, adding other veggies like fresh cauliflower/broccoli florets and adjusting the seasonings — you will have enough for approximately nine people. Remember that only you know how much salad your family eats, so adjust quantities accordingly.
Prepare the Dressing
Pour the vinegar and sugar into a pot and set over a high flame. Bring to a boil.
Lower the flame and add the oil, garlic, salt, and pepper. Cook for a few minutes.
Cool the dressing slightly and pour over the veggies. Mix to coat evenly.
Let the vegetables marinate for a few hours until serving.
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.
Replies:Room temp, in my opinion.