Jewish American Heritage Month

Posted By admin on July 18, 2021

Health salads sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell peppers and cucumbers are a fixture of New York Jewish delis. Theyresold by the pound in the deli case or sometimes generously arrive alongside your complimentary plate of pickles. While the dressing is typically sweetened with sugar, the purported health is derived from the volume of raw vegetables and the notable absence of mayonnaise.

If youre from New Jersey, you may also know this dish as Claremont salad. In the 1950s, the Bauman brothers operated the beloved Claremont Diner in Verona. The North Jersey eatery was famous for its cheesecake, but was known as well for its courtesy cabbage salad that came with every meal. Morris and Leo Bauman never claimed to have invented the salad, but it became so popular that local supermarkets started offering Claremont salad in their own deli cases.

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While the exact origin of health and vitamin salads is unknown, they have been popular among Ashkenazi Jews for decades. In the Vilna Vegetarian Cookbook by Fania Lewando, published in 1938, there are four separate vitamin salad recipes. (Lewando, the first woman to publish a Yiddish vegetarian cookbook in Europe, died in the Holocaust while trying to flee the Vilna ghetto.) Each features a different combination of seasonal raw vegetables, shredded or chopped, and dressed with oil and lemon juice.

Ingredients

Directions

See the rest here:

Why Russian Jews are obsessed with this health salad - The Jerusalem Post

Category: Ashkenazi
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