Passover is steeped in the tradition of telling the stories of the bonds of slavery and ultimate liberation from Pharoah’s harsh Egypt. The seder plate, with its many symbolic references, reminds us of the bitterness of slavery along with renewal of spring. The story is told, plagues are recounted, songs are sung, many glasses of wine are poured – all of which culminates in a wonderful meal.
The word seder means “order”. I was taught this order and organization of the meal by many wise and wonderful Jewish women (my mother-in-law and my husband’s two grandmothers – may they all rest in peace – and his aunt Michele). Aunt Michele’s Sabbath Health Salad has been at every Passover seder for as long as I can remember. All I know about celebrating the holiday is because of these women, and I was taught that the “more the merrier” to include in the meal.
Anyone who needs a place to be for the holiday joins us; this year, we’ll be twenty-two including more friends than family. I can only hope that my two daughters heed this legacy so that they, in turn, will pass these traditions along to their own families one day.
Chris Cirkus, Market Manager
West Windsor Community Farmers Market
The West Windsor Community Farmers Market opens May 2 and runs from Saturday, 9 am to 1 pm, rain or shine, until the end of November! We at Greener NJ strongly recommend a visit with a shopping bag. And don’t forget to watch our video about the market and its farmers with a special cooking segment at Tre Piani Restaurant.
- 1 3/4 cups white vinegar
- 1 1/2 cups sugar
- 6 Tablespoons warm water
- 1 cup oil
- 2 Tablespoons salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 1 small green cabbage, shredded
- 1/2 small red cabbage, shredded
- 1 pound carrots, peeled and sliced
- 1 green pepper, sliced into rings
- 2 cucumbers, peeled and sliced
- 1 large onion, chopped
Place vegetables in a large bowl or container with a lid. Mix first seven ingredients together well in a separate small bowl. Pour over vegetables. Refrigerate and every now and then, toss to incorporate the brine. Best prepared two days before serving.
SWEET, SALTY & SAVORY
This salad is similar to what many Jewish delicatessens use to whet your appetite. It is sweet, salty and savory. We serve it with roasted chicken and tangy brisket at the Passover meal and it is a wonderful side to a simple tuna or corned beef sandwich any other time of the year. Don’t let the amount of sugar in the recipe scare you; it feeds an army and seems to expand to accommodate based on how many guests you need to feed. I’ve made this salad in the peak of the summer farmers market season with New Jersey carrots and cucumbers and assorted varieties of cabbage; delicious! May your spring be filled with renewal, life, and peace. A zissen Pesach (a sweet Passover)!
– Chris Cirkus
Thank you, Chris, for sharing this very special and delicious recipe with us!
– Greener NJ Productions