07 Jul Purple Cabbage Apple Strawberry Salad (Sugar Free, Gluten Free)
This is a gorgeous summer salad, as well as a unique and fun experience for your palate. You may have noticed that my recent recipes have been gluten free and sugar free… I’m trying to eat healthier, with the recent realization that as a society, we are pretty dependent (addicted?) to sugar. Desserts aside (because isn’t that where sugar belongs!), ever notice how (almost) every recipe has brown sugar, duck sauce, BBQ sauce, cranberry sauce, other assorted jarred sauces (which are very high in sugar) ketchup, jam, white sugar, corn syrup, and… you get the point. For the past month plus, my chicken and meat rubs for grilling include only olive oil, spices and lemon juice. And guess what? The results are delicious!
As my mother says to me, “You think my mother’s chicken and meat recipes had sugar on them?” So I’m trying to get back to nature more, and enjoy food the way it was meant to be eaten: tasty, colorful, nutritious, and healthy. I want to enjoy the bounty the RS”O has blessed us with, and feel good about it at the same time.
For those who prefer a sweeter salad (though my way is great too – please give it a try!), I give you sweeter options as well. See “Notes” under the recipe for sweeter options.
I hope you will enjoy this salad as much as we did!
Purple Cabbage Apple Strawberry Salad
In a medium pot, place 1 ear of corn into a few inches of water. Cover the pot, and over a medium flame, steam the corn for about 3-5 minutes, till al dente. Drain the water and run cold water over the corn to stop the cooking. Set the corn cob aside to cool. When the corn is cooled off (which should happen pretty quickly), stand the corn cob up vertically on a plate or cutting board, and using a sharp knife in a downward motion, cut the kernels off the cob. Reserve the kernels for your salad.
Prepare the salad. In a large salad bowl combine:
1 bag (8-10 oz) shredded purple cabbage
1 small shallot, or 1/2 a large shallot, peeled and finely diced
1 granny smith apple, peeled and cut into matchsticks (Granny Smith Apples are very low in sugar)
8-10 Fresh strawberries, chopped (make sure to soak/wash/check/clean/peel your strawberries – according to your rav’s guidance) (Strawberries, like all berries, are surprisingly low in sugar and do not have adverse effects on blood sugar.)
Corn kernels from the prepared corn cob (as per instructions above)
In a mixing bowl or measuring cup, prepare the dressing. Combine:
1/4 c. (light tasting) olive oil
2 Tbsp. orange juice
Juice of 1/2 a lemon
Juice of 1/2 a lime
Dash or two of black pepper
Salt to taste
Stir all together.
When you are ready to serve the salad: pour the dressing over the salad, tossing gently to combine all together. Sprinkle a couple of handfuls of raw slivered almonds, or roasted almond sticks, over the salad. Toss again gently to combine. Serve immediately.
This salad is a wonderful accompaniment to your summer BBQ, Shabbos lunch seuda, or seuda shlishis meal. It will also be great as a side dish for a fish dinner during the upcoming Nine Days.
To amp up the sweetness of this salad, if you prefer:
Use a Gala Apple instead of a Granny Smith apple
Add 2 Tbsp. honey to the salad dressing
Use honey glazed almond sticks instead of raw sliced or slivered almonds
Use dried cranberries instead of strawberries
Happy and healthy cooking, b’tay’avon and enjoy!
For your enjoyment, here is the link to my new (29 min.) shiur, presented this past Sunday, for the Summer Virtual Beis Medrash, entitled: Understanding Churban: Why Do We Weep? Why Do We Mourn?