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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I like to make both dairy and meat meals on Shavuot, but I save the dairy meals for nighttime for a couple of reasons. Firstly, we don’t like heavy meals at night. We eat low carb, and not too much cheese and feel better than eating meat and potatoes. In addition, the men would prefer to drink coffee through the night, and real milk is always the better option.

This golden onion soup with a delectable pastry crust is the perfect way to start a meal. It whets the appetite, but doesn’t leave you feeling too full.

I like a pastry crust over a floating piece of cheese toast because it presents nicer. It’s also keeps the pastry and cheese separate from the soup so the pastry doesn’t get too soggy right away and the cheese doesn’t congeal or clump inside the hot soup.

If you’d prefer to keep the pastry separate so people can opt whether they want it or not, simply bake them without attaching them to the ramekins for the same amount of time on a (real, metal) baking sheet lined with parchment paper.

If you’ve made onion soup before, you already know that the most important step is caramelizing the onions. This is done low and slow, and it’s a process that cannot be rushed. The end result is so worth it. I recommend leaving the pot alone, just a quick stir every ten minutes. Set a timer so you don’t forget.

For a printable version of the Classic Onion Soup with Cheesy Pastry Crust recipe, scroll to the end of this post.

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Supplies you’ll need to make Classic Onion Soup with Cheesy Pastry Crust

• baking sheet (not disposable!)
• oven safe ramekins
• stock pot

Ingredients for Classic Onion Soup with Cheesy Pastry Crust

1 TBSP butter

1 TBSP vegetable oil

6 large vidalia onions, sliced into half moons

1/4 tsp sugar

4 cloves garlic, minced

1 cup dry sherry or marsala

2 cups vegetarian chicken broth

4 cups water

2 bay leaves

1 TBSP kosher salt

1/4 tsp ground white pepper

mini puff pastry squares, defrosted (You’ll only need as many as you are planning to prepare in individual ramekins.)

sliced Gouda cheese (the same amount as the pastry squares)

grated Parmesan cheese

1 tsp dried rosemary, divided

How to make Classic Onion Soup with Cheesy Pastry Crust

1. In a large stock pot, heat butter and oil over medium hot.
2. When the butter is just melted, add sliced onions and sugar into pot. (Pot will be full, but the onions will shrink considerably once caramelized.)
3. Saute over medium to high heat for 3 to 5 minutes, than lower heat and cover. Check on the onions every 10 to 15 minutes and stir. This process will take a minimum of 45 minutes, but can last longer. You’ll know they’re ready when your house smells incredible, onions have reduced greatly in size and have a rich, dark hue.
4. Uncover pot and add sherry, just a little at a time to deglaze. Stir as you pour.
5. Add all remaining ingredients and stir well. Cover pot and cook over low to medium heat for 45 minutes.
6. Preheat oven to 350 F. Prepare baking sheet with as many ramekins as you need.
7. Allow soup to cool slightly. Remove bay leaves and discard. Pour soup into ramekins, until 3/4 full. Do not overfill.
8. Using your hands, stretch each pastry square over the ramekin. Top with Parmesan cheese, than Gouda. Sprinkle dried rosemary on top.
9. Bake uncovered at 350 F for 25-30 minutes or until pastry crust is golden brown and cheese is melted and bubbly.
10. Serve immediately.

Do you love onion soup? What is your favorite meal to enjoy on Shavuot?

The post Classic Onion Soup with Cheesy Pastry Crust appeared first on Jewish Moms & Crafters.

After developing a host of severe allergies as an adult, I became pretty limited in consuming most produce. Suddenly, I had to learn to improvise when it came to enjoying salads. I needed a great salad recipe for when I had guests, but also wanted to be able to eat it myself as well. So I came up with this crunchy snow pea salad with a delicious, tangy raspberry vinaigrette. Disclosure: this post may contain affiliate links. 

This crunchy snow pea salad definitely has that satisfying crunch. Between the snow peas and the honey glazed almonds, there’s both great flavor and great crunchiness in every bite.

I first tried store-bought raspberry vinaigrette around seven years ago as a guest in someone’s home. When I came up with this crunchy snow pea salad idea, I knew it would pair well with the tangy sweetness of raspberry preserves and red wine vinegar, so I created a recipe for that as well.

I am very sensitive to eating raw onions, so I wasn’t sure if I should put them in or not. I knew they would add a good kick, though so I put them in for my taste testers, and it was a hit. They complement the sweeter ingredients in this salad very well.

About the Crunchy Snow Pea Salad with Raspberry Vinaigrette

The vinaigrette does last well in the fridge for a few days, and the recipe makes enough for two salads. However, after storing it in the fridge, the dressing should be shaken well to emulsify it before using it.

You’ll notice I added “light tasting” to the olive oil part of the recipe. Olive oil does have a strong flavor, and you don’t want it to overpower the other ingredients, so I stuck with a very light one. You are welcome to try using other oils, but I haven’t tried it that way. I also wrote 1 – 2 tsp of sugar. The dressing needs the sugar, but only add the full 2 teaspoons if you like it very sweet. Personally, I went with about one and a quarter teaspoonfuls.

The salad is best served right away, but it will stay well in the fridge for a few hours. It will stay even longer if you add the dressing and honey glazed almonds only right before serving.

What kind of meal will you be serving this salad with? Comment below!

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The post Crunchy Snow Pea Salad with Raspberry Vinaigrette appeared first on Jewish Moms & Crafters.