Peasant Salad/ Healthy Salad

This traditional recipe, originating during the Great Depression, was a beloved dish in Jewish households. It was a simple yet satisfying way to create a flavorful and refreshing salad using inexpensive ingredients. Over time, this recipe has remained a staple, offering comfort and nostalgia with every bite. While the original recipe calls for green bell peppers, I prefer a variation with fresh cucumber slices, adding a unique twist to the flavor profile and enhancing the crispness of the dish.

Ingredients for the Salad

The following ingredients are needed to prepare the salad base. They combine to create a refreshing, crunchy texture that balances the sharpness of the dressing.

• 1 head of shredded cabbage (approximately 2 pounds): This serves as the base of the salad, offering a crisp and mildly bitter texture that absorbs the dressing beautifully.
• 3 carrots, sliced: Carrots provide a subtle sweetness and a crunch that contrasts nicely with the cabbage.
• 2 cucumbers, sliced: Instead of using green bell peppers, I prefer substituting cucumbers for their cool, crisp texture that complements the salad perfectly.
• 2 green peppers (optional): If you want to follow the original recipe, you can use sliced green bell peppers for a slightly tangy, peppery flavor, though cucumbers are my choice.
• 1 large red onion, thinly sliced: The red onion adds a punch of color and a mild, sweet flavor that balances the acidity of the dressing.
• 1 bunch of radishes, thinly sliced: Radishes bring a slightly peppery and earthy flavor to the mix, along with an added crunch.
• 1/2 bunch of celery, sliced: Celery offers a fresh, subtle flavor and a satisfying crunch, contributing to the salad’s overall texture.

Ingredients for the Dressing

The dressing is what makes this salad truly irresistible. It strikes the perfect balance between tangy, sweet, and savory flavors. Here’s what you need to make the dressing:

• 1 cup vegetable oil (or oil of your choice): Vegetable oil is commonly used, but you can opt for olive oil or any neutral oil that you prefer for a different taste.
• 1/2 cup warm water: Warm water helps dissolve the sugar, salt, and garlic powder, allowing the ingredients to meld together seamlessly.
• 1 1/2 cups white vinegar: White vinegar gives the dressing its sharp, tangy flavor, cutting through the sweetness of the sugar and complementing the vegetables’ natural flavors.
• 10 to 12 tablespoons sugar: Sugar adds a touch of sweetness, balancing the tanginess of the vinegar.
• 1 tablespoon salt: Salt is essential to enhance the flavors and bring out the natural tastes of the vegetables.
• 1 tablespoon garlic powder: Garlic powder adds depth and an aromatic flavor to the dressing.

How to Prepare the Salad

Now that you’ve gathered the ingredients, it’s time to assemble the salad. The process is simple but requires a bit of time to ensure everything is well-mixed and the flavors meld together perfectly.

1. Slice the Vegetables: Begin by preparing all the vegetables. Shred the cabbage and slice the carrots, cucumbers, red onion, radishes, and celery. Place the sliced vegetables in a large mixing bowl. The more evenly you slice the vegetables, the better the final texture and presentation will be.
2. Prepare the Dressing: In a separate bowl, combine the sugar, salt, and garlic powder. Add the warm water and stir the mixture until the sugar and salt dissolve completely. Once dissolved, add the white vinegar and vegetable oil. Stir to combine thoroughly. The dressing should be smooth and uniform, with the sweetness and tanginess balanced.
3. Combine the Vegetables and Dressing: Pour the prepared dressing over the sliced vegetables. Toss everything together to ensure the vegetables are evenly coated with the dressing. The more thoroughly you mix, the better the flavors will blend.
4. Pack into Glass Jars: After mixing, pack the salad into clean glass jars. If you don’t have jars, any airtight container will work. Ensure the vegetables are tightly packed to preserve the crunch and freshness.
5. Add Extra Dressing: If there is any remaining dressing after packing the salad into jars, evenly divide it among the jars to ensure the vegetables remain coated and flavorful.
6. Let It Rest: For the best flavor, let the salad sit for at least a few hours, or ideally, overnight. This allows the dressing to penetrate the vegetables, creating a tangy and flavorful combination that is truly irresistible.
7. Serve and Enjoy: Once the salad has had time to rest and absorb the dressing, it’s ready to be served. The cabbage will soften slightly, and the flavors will have deepened, making each bite burst with flavor.

This salad is a wonderful, refreshing dish that can be enjoyed on its own or as a side to any meal. The dressing, with its perfect balance of tanginess and sweetness, complements the crisp vegetables perfectly. It’s a classic recipe with a twist that keeps the spirit of the original while adding a personal touch.

Tips for the Best Salad

• Customize the Vegetables: Feel free to experiment with other vegetables, such as bell peppers, tomatoes, or even fresh herbs, to suit your personal taste.
• Adjust the Dressing: If you prefer a sweeter or tangier dressing, feel free to adjust the sugar or vinegar accordingly.
• Make Ahead: This salad keeps well in the fridge for several days, and the flavor improves over time as it marinates.

This recipe is an excellent example of how simple ingredients can come together to create a dish that is not only delicious but also deeply tied to history. Whether you make it for a family gathering or just as a tasty, healthy side, this depression-era salad is sure to satisfy.

Recipe for a Delicious Depression-Era Salad

Here’s a quick version of the recipe with all the essential ingredients and instructions. Perfect for when you want to make it in a hurry without compromising on taste.

Ingredients

• 1 head shredded cabbage (about 2 lbs.)
• 3 carrots, sliced
• 2 cucumbers
• 1 large red onion, thinly sliced
• 1 bunch radishes, thinly sliced
• 1/2 bunch celery, sliced

Dressing

• 1 cup vegetable oil (or your choice)
• 1/2 cup warm water
• 1 1/2 cups white vinegar
• 10 to 12 tbsp sugar
• 1 tbsp salt
• 1 tbsp garlic powder

Instructions

1. Slice all vegetables and place in a large bowl.
2. In a separate bowl, mix the sugar, salt, and garlic powder with warm water until dissolved. Then, add the vinegar and oil.
3. Pour the dressing over the vegetables, tossing to coat them evenly.
4. Pack into jars and pour any leftover dressing over the top.
5. Let the salad sit for a few hours or overnight in the fridge to allow the flavors to develop.
6. Serve and enjoy the fresh, tangy goodness of this classic salad!

This version is a quicker and simpler take on the original recipe, but still packed with flavor.