Scroll down to the end of this page for the printable version of this recipe. 

I love salads- any and all kinds- but I don’t love using green lettuce all the time. I like to find alternative bases, so this red cabbage salad is really up my alley.

The bright color, tangy taste and satisfying crunch from the sliced almonds makes this the perfect salad to round out any kind of meal.

I like to serve this salad on Shabbos, during the week, and I even made it for the pre-fast meal before Tisha B’Av.

(You’ll notice in some of the close up pictures that I used sunflower seeds in place of almonds. That is what I had on hand at the time, but I normally use almonds, and prefer that flavor and texture. However, sunflower seeds work great if you’re dealing with nut allergies.)

Ingredients needed for Tangy Marinated Sesame Cabbage Salad

Salad

16 oz red cabbage, shredded

1 bunch scallions, thinly sliced

1/3 cup sliced almonds

handful sesame seeds

Dressing

1/8 cup olive oil

1/8 cup toasted sesame oil

1/8 cup white vinegar*

1/8 cup rice vinegar*

1/8 cup sugar

kosher salt, to taste

coarse black pepper, to taste

* If you like your salad very tangy, use the full amount of both vinegars. If you want the flavors, but not the too much of the tanginess, reduce each vinegar measurement by half.

How to make Tangy Marinated Sesame Cabbage Salad

1. Combine cabbage, scallions and almonds in large bowl.

2. In a separate, small bowl, combine all dressing ingredients. Whisk well until smooth.

3. Pour desired amount of dressing over salad. Sprinkle with sesame seeds.

4. Marinate at least one hour in the fridge. Let it marinate for a few hours for maximum flavor. Salad will stay good in the fridge for up to one day but will lose some of the crunch.

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The post Tangy Marinated Sesame Cabbage Salad appeared first on Jewish Moms & Crafters.

These Sticky Pastrami Twists are easy to make, and addictive; you have been warned. It’s hard to stop eating them.

I used super basic ingredients that I already have at home, like duck sauce, mustard and honey. I’m not the biggest fan of using duck sauce when I cook in general, and 1 jar lasts a really long time in my fridge, but it’s definitely a good thing to use on these yummy twists.

The reason I put pastrami in these twists is because it’s the form of cold cuts I like most. However, this will work well with most other deli meats, if not better. Sliced pastrami is thin and delicate, and it can be difficult to work with in this manner. Beef fry (facon) or corned beef does work better with these twists, but I still choose pastrami because I know my family enjoys it.

If you want to make this sticky pastrami twists even sweeter and stickier, instead of using egg wash on the pastry, take 1 Tablespoon of duck sauce and use that as your coating. It adds great flavor and color!

What you need to make Sticky Pastrami Twists

• a sharp knife
• silicone basting brush
• rolling pin
• whisk
• baking sheet
• parchment paper

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Sticky Pastrami Twists

(For the printable version, scroll to the end of this post.)

Ingredients:

1 sheet puff pastry dough, thawed

3/4 C duck sauce

1 Tbsp mustard

6 oz sliced pastrami (or deli meat of your choice)

1 egg, beaten

1 tsp honey

Sesame seeds, optional

How to make Sticky Pastrami Twists:

These Sticky Pastrami Twists are the perfect side dish for a Shabbos meal. They stay well in the fridge for a couple of days; heat up uncovered so the dough stays crispy!

The post Sticky Pastrami Twists appeared first on Jewish Moms & Crafters.

Sesame snap peas are so simple to make and are the perfect last-minute veggie side dish. Whenever I can’t think of something exciting to make, I revert back to this tried-and-true recipe- they win every time. Disclosure: this post contains affiliate links.

My mother made these all the time when I was growing up (she still does!), so credits for this recipe belong to her. All I did was create proper measurements and cook time, since, of course, which one of our mothers has that?

I love the versatility of these sesame snap peas. You can throw them in the oven for a while, and come out with softer, more roasted snap peas, or pull them out earlier for a crunchy, satisfying dish. They don’t just make an easy side dish. This recipe is perfect for both Shabbos, Yom Tov and during the week. It’s even great as a healthy snack!

I hesitated posting these, only because the recipe is embarrassingly easy- it’s not much of a recipe! But then I decided that you all deserve to have some of these delicious sesame snap peas in your life. Besides, who can’t use another super simple recipe? Most of us don’t cook gourmet on a regular basis. (At least, I don’t!)

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Easy Sesame Snap Peas

1 bag frozen sugar snap peas

2 teaspoons toasted sesame oil

1 handful sesame seeds, lightly toasted

1/2 tsp – 1 tsp salt, or to taste

1/2 tsp – 1 tsp garlic powder, or to taste

How to make Sesame Snap Peas

1. Preheat the oven to 375 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. Place the sugar snap peas in a large mixing bowl. (You can skip this step and mix everything together on the baking sheet. I like doing it in a bowl so that the seasoning is evenly distributed.)

4. Add toasted sesame seed oil, toasted sesame seeds, salt and garlic powder. (Note: I do not toast the sesame seeds before baking. However, my mother insists that it tastes much better when they are pre-toasted. If you have the extra couple of minutes, do it! Bake the sesame seeds for 8 minutes at 350 degrees, watching carefully so they don’t burn.)

5. Mix well.

6. Place the sesame snap peas mixture onto the baking sheet in a single layer.

7. Bake for 30 minutes or until edges are slightly brown and crispy.

8. Enjoy! I serve these sesame snap peas warm but they’re delicious cold too!

What is your go-to easy side dish? Let us know in the comments!

The post Easy Sesame Snap Peas appeared first on Jewish Moms & Crafters.