Crunchy autumn slaw with ginger-honey-yogurt dressing – Rosh Hashanah salad

There are many symbolic foods which are traditionally eaten on Rosh Hashanah – the Jewish New Year. The most well known are apples and honey, which are consumed for a ‘sweet new year’. Another commonly eaten food is carrots, which are often made into tsimmes – a sweet, slow-cooked carrot stew, frequently with dried fruit added. Again, this dish brings the promise of sweetness to the new year, and in addition, the sliced carrots bear a (very slight) resemblance to golden coins, which offer the hope of prosperity and plenty in the year ahead too.

Alongside these commonly eaten dishes, there are a whole host of other symbolic foods and ingredients which are less frequently seen. In the interests of variety, I try to include at least some of them in my Rosh Hashanah cooking. Some are easy – pomegranate seeds and beetroots for instance, can be thrown into or over just about anything. Others however, are not so easy. I’ve yet to succeed in getting fenugreek into anything. Maybe this year…

Anyway, this easy autumnal slaw includes a variety of Rosh Hashanah staples in one delicious and simple side dish. It is a lovely addition to a festive lunch, and is extremely tasty as well as being a gorgeous colour! You can prepare the vegetables and the dressing in advance (up to 24 hours) and refrigerate them separately until needed. Once you mix them together the vegetables will start to generate liquid, so do wait till the last minute before dressing the vegetables. You can make the salad parev (dairy free) by using soya yogurt in the dressing in place of natural yogurt.

Beets, carrots and leeks are all symbolic foods for Rosh Hashanah, but I did consider throwing a grated apple in there too. In the end, I had a huge bowl of slaw without it, so volume considerations swayed my decision to leave it out. If you do make this with an apple, please let me know in the comments how it turns out ๐Ÿ™‚

The dressing is super-simple and really fabulously delicious. After the High Holydays I will be making this to go over all sorts of salads, not just this slaw. Yum. 

This made a huge mound of slaw – serves at least 6 as a side dish.

Autumn vegetable slaw

Crunchy autumn slaw
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
121 calories
18 g
2 g
5 g
2 g
1 g
157 g
90 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
157g
Servings
6
Amount Per Serving
Calories 121
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 2mg
1%
Sodium 90mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
14%
Sugars 10g
Protein 2g
Vitamin A
232%
Vitamin C
15%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g beetroots
  2. 400g carrots
  3. 1 leek (approx. 150g)
For the dressing
  1. 15g piece of fresh root ginger
  2. 1 tbsp runny honey
  3. 5 tbsp natural yogurt
  4. 2 tbsp extra virgin olive oil
Instructions
  1. Peel the beetroots and carrots and shred/grate. (I did this in the food processor).
  2. Trim and wash the leek and slice finely. Mix with the shredded beets and carrots.
For the dressing
  1. Peel the ginger and grate finely, catching as much of the juice as possible.
  2. Mix the grated ginger and juice with the honey, yogurt and olive oil by shaking in a screw-top jar, or whisking thoroughly.
  3. Just before serving, pour the dressing over the vegetables and mix well. Serve at once.
beta
calories
121
fat
5g
protein
2g
carbs
18g
more
Family-Friends-Food http://family-friends-food.com/
 autumn vegetable slaw

Iโ€™m entering this into No Croutons Required, a vegetarian soup & salad challenge hosted by Lisa at Lisaโ€™s Kitchen and Jacqueline at Tinned Tomatoes.

6 Comments:

  1. I put apple in mine and it was lovely! Great thing to do with all the homegrown produce at this time of year (the beet, apple and orange and yellow carrots I used all came from our allotment. I also didn’t have any honey so used golden syrup and that was great too. My hubby isn’t much of a beet fan but he’s been gobbling this down. Seems to keep well in the fridge too.

  2. Pingback: Roasted carrots with orange and ginger - Family-Friends-Food

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  4. That sounds fabulous, I adore beets. Thanks for sharing with NCR. The round up is a bit late this month, but it is coming.

  5. This might be the recipe to get hubby to finally like beets! L’Shanah Tovah!

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