Cabbage, dates, and pomegranate are three of the symbolic foods used on Rosh Hashanah. Be sure to taste each separately when saying the traditional “Yehi Ratzon” benediction for each one. When they come together and marinate with the aromatic Indian garam masala spice blend, they are a terrific salad starter or accompaniment to any meal.
Purple Cabbage Siman Salad
Servings
6 Servings
Ingredients
- ½ small head purple cabbage shredded
- 2 stalks celery diced
- Arils from ½ pomegranate about ⅓ – ½ cup
- 6 – 7 Medjool dates pitted and thinly sliced
- 2 – 3 scallions thinly sliced
- Juice of 1 large lemon about 3 tablespoons
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 ½ teaspoons garam masala powder Pereg
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup safflower oil
Instructions
- Combine cabbage, celery, pomegranate, dates, and scallions in a large bowl. Set aside.
- In a separate bowl, whisk together lemon juice, vinegar, honey, salt, pepper, and garam masala to blend. While continually whisking, slowly drizzle in the oil until well-blended and emulsified.
- Pour dressing over cabbage mixture. Toss to coat with dressing. Marinate for at least 4 hours or overnight.
Medjool dates are very moist and their texture can change or become mushy when in a marinade and also when cooked in liquid (that’s why they make amazing date bars). If you are not a fan of this textural change, you may want to try a drier variety of date for this salad.
Not sure what happened with this … the dates were maybe not dry enough. But it got really mushy. Flavor was nice but presentation and texture just did not hold up to expectation.