Growing up, my grandmother made this concoction called Health Salad. So, color me shocked one day in NYC, when I saw it at a deli. I turned to my friend and said, “I thought my grandmother made that up!” Honestly, when I was younger I didn’t like it. I didn’t really like anything that tasted cabbage-y, from coleslaw to cabbage borsht, although I have since changed my mind and will heartily dig into all things cabbage, from kraut to prakas (stuffed cabbage). My husband jokes that the horseradish is the root of my people, and if that is the case, then the cabbage is the brassica of Everyman. The ancient Greeks wrote about them, as well as the ancient Chinese. From north to south and east to west, there are varieties of cabbage that are central to most major cuisines. This humble green is packed with vitamins and minerals, grows well in poor conditions, keeps well through the winter, and along with the potato, probably kept a gazillion people alive during hard times.
After a time, my mother took up the mantle of making the health salad. It was one of her contributions to every family dinner occasion, from Thanksgiving to Passover, my mom, Vida, made the Health Salad. It was about this time of year a few years back, and I was putting away my share from the CSA when I realized that I had all of the ingredients to make Health Salad. There was a head of cabbage in the fridge from the week before, and I had cucumbers, carrots, and the one pepper per share from that week. I called my mom and asked for the recipe. Since then I have tweaked it a bit, and since my mom likes these results better than hers, I feel good about renaming the recipe, Vida Salad. Yes, after my mom, but her name means “lifetime” in Spanish, so “Lifetime Salad” — salad that will help you be healthy for a lifetime!
- 1 medium head of cabbage, quartered and cored
- 2 medium cucumbers
- 2 medium carrots
- 1 sweet pepper, halved and seeded
- 1-2 T salt
- Put a large colander inside a bowl.
- Slice the cabbage quarters thinly, across the grain, so you have thin shreds (I usually do this on a mandoline). Put them in the colander and sprinkle with 1 T salt. Toss to coat.
- Grate the cucumbers and carrots. Add them to the colander and sprinkle with the remaining salt.
- Cut the pepper into strips and then cut across the strips to make small squares. Add them to the colander.
- Using a plate that has a smaller circumference than the colander, weigh down the veggies to press out the excess water that the salt is drawing out. While you are waiting, make
- 1/2 C Apple cider vinegar
- 1/2 C water
- 1/4 sugar or honey (but use a mild flavored honey)
- 1/4 C olive oil
- 1/4 C coconut oil
Put all of the ingredients in a jar and shake until the sugar is dissolved.
6. Press out as much of the water as you can. I take an extra step here and put the veggies in a towel and wring out as much water as I can.
7. Dump the water, and put the veggies in a bowl. Add the dressing and mix thoroughly. While you can eat this right away, the flavor definitely improves after a day or two in the fridge.
This is great as a side, on a burger or hot dog, or mixed with tuna.