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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
In the summer months, when Shabbos afternoons are long, Shalosh Seudos becomes a more formal meal in our house. We often gather together with family, putting together a kind of potluck meal. Instead of preparing all the dishes before Shabbos, I usually make sure to have a variety of components ready in the fridge to pull together some dishes last minute. This will almost always include a cooked starch, corn on the cob, and assorted fruits and vegetables that can be enjoyed raw in salads. This salad came together one Shabbos afternoon, and I enjoyed it enough that I’ve been repeating it often. I hope it’ll become a regular for you as well!
1 8-ounce (225-gram) bag shredded red cabbage
1 medium jicama, sliced into matchsticks
3 heirloom carrots, sliced into matchsticks
1 watermelon radish, sliced into matchsticks
1 cup snap peas, sliced into matchsticks
3 ears of corn, such as Beleaves, cooked
1/4 cup oil
1/4 cup Gefen Honey
1/4 cup fresh lemon juice or Gefen Lemon Juice
3 cubes Dorot Frozen Dill
1 tablespoon Haddar Dijon Mustard
1 teaspoon salt
pepper, to taste
Cut the corn off the cob and combine with the remaining vegetables in a large salad bowl.
Combine all dressing ingredients in a separate bowl. Dress salad just before serving.
Photography by Sonya Kaplan
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