Depression-Era Jewish Health Salad
A crisp, tangy vinegar-based slaw that only gets better the longer it sits in the fridge.
Ingredients
The Vegetables
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1 head Green cabbage (approx. 2 lbs), shredded
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3 Carrots, thinly sliced
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4 Cucumbers (2 for the original count + 2 to substitute for the peppers), sliced
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1 large Red onion, thinly sliced
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1 bunch Radishes, thinly sliced
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1/2 bunch Celery, sliced
The Dressing
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1 cup Vegetable oil
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1/2 cup Warm water
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1 1/2 cups White vinegar
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10–12 tbsp Granulated sugar (adjust to your preference for sweetness)
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1 tbsp Salt
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1 tbsp Garlic powder
Instructions
1. Prep the Vegetables
Shred the cabbage and thinly slice the carrots, cucumbers, red onion, radishes, and celery. Place all of the vegetables into a very large mixing bowl. Toss them together so the colors are evenly distributed.
2. Prepare the Brine
In a separate medium bowl, combine the warm water, sugar, salt, and garlic powder. Stir continuously until the sugar and salt are completely dissolved. This ensures you don’t get a “gritty” dressing.
3. Complete the Dressing
Whisk the white vinegar and vegetable oil into the water mixture until well combined.
4. Marinate
Pour the dressing over the vegetables and toss thoroughly to ensure every piece is coated.
5. Jar and Chill
Pack the salad tightly into clean glass jars. Divide any remaining dressing from the bottom of the bowl and pour it evenly over the top of the vegetables in the jars.
6. Serve
While you can eat it immediately, this salad is best after chilling in the refrigerator for at least 4 to 6 hours. It stays fresh and crunchy in the fridge for up to two weeks.