- Jewish Learning
This colorful salad is pleasing to the eye as well as the palate. It combines various root vegetables and other complementary components with a fabulous lemon dressing. The pickled onion adds crunch and a tangy sweetness.
2 medium sweet potatoes, peeled and cut into wedges
2 tablespoons Tuscanini Olive Oil
1/2–3/4 teaspoon chili powder, or to taste
1 teaspoon Montreal steak seasoning
3 cups shredded cabbage
a few handfuls lettuce of your choice (include dark green lettuce, for contrast)
1 small or medium beet, peeled and finely shredded
1 yellow carrot, peeled and julienned
1 red onion, sliced into half circles
3 tablespoons Tuscanini Red Wine Vinegar
1/4 cup water
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons honey, or to taste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/4 teaspoon dry thyme, or to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line an oven tray with Gefen Parchment Paper.
Combine sweet potatoes, oil, and spices in a small bowl until well coated. Pour onto oven tray and bake for about 20 minutes or until soft and beginning to get crispy. This can be done a few days in advance.
Combine vinegar, water, sugar, and salt in a small pot and bring to a boil.
Add sliced onion and cover, simmering for 30 seconds.
Close flame and let marinate for 20 minutes. Let cool before refrigerating.
Add all dressing ingredients into a small container. Shake well to combine.
To serve, lay cabbage and lettuce on a large round platter.
Slice sweet potato wedges into small pieces and place on top.
Scatter beet and carrot strips over all.
Place pickled onions around the perimeter of the platter.
Drizzle dressing over the salad right before serving.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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