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Rainbow Salad

 

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Rainbow Salad
 

 

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Recipe

Rainbow Salad

Chanie made this only with carrots, well, because it’s quicker, why else? I refrained from tasting it Shabbos evening, thinking, uch, who wants another sweet carrot salad? When I helped clean up the first course I smelled garlic and immediately snagged a spoonful. I said right then and there – “This is going into the next magazine.”

Times

  • Prep Time : 5 min
  • Ready Time : 5 min

Servings

4-6 Servings

Ingredients

  • 1 (10-ounce) bag shredded carrots, about 4 cups
  • 1 small beet, grated, optional
  • 1 small kohlrabi*, grated, optional
  • 3 garlic cloves, crushed
  • 1/3 cup parsley or cilantro leaves, coarsely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper

Directions

Place all ingredients in a medium bowl. Toss well to combine. Seal tightly and let marinate in the refrigerator for at least 4 hours or up to 2 days. Best served at room temperature. Tip! If not using beets and kohlrabi, sub in an additional 2 cups of carrots.

 

*Kohlrabi, known as a German turnip, is similar in flavor to the heart of the cabbage but even milder and slightly sweeter. Crisp and juicy,
similar in texture to an apple, it’s not at all overpowering but rather takes on the flavor of the rest of the dish.

 

As seen in Joy of Kosher with Jamie Geller Magazine (Winter 2012) – Subscribe Now.

Nutrition information is based on 6 servings using kohlrabi and beets.

Nutrients

Servings Per Recipe: 4-6 Servings

Amount Per Serving

  • Calories: 110
  • Total Fat: 9g
  • Sodium: 100mg
  • Total Carbs: 8g
  •     Dietary Fiber: 3g
  • Protein: 1g

Tags

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

One Response to Rainbow Salad

  1. can i use already cooked beets?

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