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.
- Prep Time
- 6 - 8Servings
- 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
1. Combine cabbage, celery, pomegranate, dates, and scallions in a large bowl. Set aside.
2. 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.
3. Pour dressing over cabbage mixture. Toss to coat with dressing. Marinate for at least 4 hours or overnight.