Health salad is a classic Jewish deli side dish, something cabbagey I remember eating as a kid at the original 2nd Ave Deli in New York, where it came gratis to the table along with the pickles. There wasn’t too much that was healthy about it; it was basically coleslaw made with a lot of sugar—but no mayonnaise. (Healthy!) We substitute kale and bitter lettuces for the cabbage, and skip the classic-but-questionable addition of green pepper, opting instead for thinly sliced radish. And still no mayonnaise.
It is great for cutting rich foods, is easy to throw together, and holds up if it’s dressed in advance—perfect for a family Shabbat meal prep.
- In a small bowl, whisk together the vinegar, sugar, and olive oil. Set aside.
- Add the salad greens, kale, radishes, carrot, and shallot to a large salad serving bowl. Pour in the dressing and season with salt and the pepper.
- Use your hands to toss together, and then massage the dressing into the kale—you can’t get the same effect with salad tongs or spoons. Let the tossed salad rest for at least 15 minutes or up to 1 hour before serving.
Reprinted from Eat Something by Evan Bloom with permission by Chronicle Books, 2020