In the summer months, when Shabbos afternoons are long, Shalosh Seudos becomes a more formal meal in our house. We often gather together with family, putting together a kind of potluck meal.

Instead of preparing all the dishes before Shabbos, I usually make sure to have a variety of components ready in the fridge to pull together some dishes last minute. This will almost always include a cooked starch, corn on the cob, and assorted fruits and vegetables that can be enjoyed raw in salads.

This salad came together one Shabbos afternoon, and I enjoyed it enough that I’ve been repeating it often. I hope it’ll become a regular for you as well!

SERVES 8–10

• 1 8-oz (225-g) bag shredded red cabbage
• 1 medium jicama, sliced into matchsticks
• 3 heirloom carrots, sliced into matchsticks
• 1 watermelon radish, sliced into matchsticks
• 1 cup snap peas, sliced into matchsticks
• 3 ears of corn, cooked

Honey Dill Dressing

• ¼ cup oil
• ¼ cup honey
• ¼ cup fresh lemon juice
• 3 cubes frozen dill
• 1 Tbsp Dijon mustard
• 1 tsp salt
• pepper, to taste

Cut the corn off the cob and combine with the remaining vegetables in a large salad bowl.

Combine all dressing ingredients in a separate bowl. Dress salad just before serving.

Tips

My preferred cooking method for corn is to add corn to boiling water and cook for 10 minutes, then run under cold water to stop the cooking. When I don’t want to dirty a pot or I’m in a rush, I wrap the corn in a damp paper towel and microwave for 5 minutes.

This salad also works on a bed of lettuce.

(Originally featured in Family Table, Issue 848)