On Friday evenings, I enjoy the first meal of the Sabbath. I like to prepare a table filled with colorful and delicious salads to tantalize my guests and add to the joy of these occasions. For years I made these salads weekly in my home. Now I offer them daily in my Cafe.
- 1/2 lg. head red cabbage
- 1/2 sm. red onion
- juice of 1/2 – 1 lemon (to taste)
- 1/2 cup chopped cilantro
- 1 tsp. salt (to taste)
- 2 tsp. cumin
- 1/2 – 1 tsp. Szeged (Hungarian) hot paprika (to taste)
- 1/2 cup mayonnaise
- Petite dice the cabbage. Here’s how I cut the cabbage when I do it by hand: Cut thin slices of cabbage. Stack three or four at a time. Cut through the stack in thin strips. Cut in a perpendicular direction across the stack of strips. When all the cabbage has been cut this way, it may require a little bit of additional chopping but probably not if you keep your gridwork strips thin enough. Place the cabbage in a bowl.
- Petite dice the onion. Here’s how I do that: Cut off the ends of the onion. Remove the outer layer. Cut the onion in half between the cut ends. Place the flat side of one half down on the cutting board. Cut across the onion in narrow strips, holding the onion together as you work. Turn the cut onion 1/4 turn and cut across the onion in narrow strips, forming a gridwork. The shape of the onion itself will leave you with a very small dice. Add the onion to the cabbage in the bowl.
- Chop the cilantro, and add to the cabbage and onion in the bowl.
- Fold in seasonings and mayonnaise to taste. It will vary with the amount of raw product and your preference. I like my salad to taste slightly tangy from the lemon but not overly tart – and to be zesty (from the hot paprika) but not “hot.” Start with the smaller amount of lemon, salt and hot paprika, and increase until it’s perfect for you. You can always add seasoning, but you can’t reduce it!
For a vegan version, this salad can be made with extra virgin olive oil instead of mayonnaise. Add 1/2 cup EVOO in place of the mayonnaise and bump up the lemon a bit.