Summer Recipe

Crunchy Cabbage Salad is a great way to serve cabbage and add another fresh vegetable dish to a meal. And as a pareve salad, it can be served with both meat and dairy meals. While it looks and tastes like a lot of work, it is actually very easy to assemble. This makes a lot of salad and there is only so much cabbage one can eat, so I suggest making this when inviting guests .

Ingredients:

• 1 medium head cabbage, shredded
• 3 green onions, chopped
• 1/2 cup white vinegar
• 1/2 cup olive oil
• 1/2 cup white sugar
• 1 Tbsp. soy sauce
• 2 (3 ounce) packages of ramen noodles
• 1/4 cup slivered almonds
• 1/4 cup sesame seeds

Preparation:

1. In a large bowl, combine cabbage and green onions.

2. In a small bowl, combine vinegar, oil, sugar, and soy.

3. Combine cabbage with dressing, and refrigerate.

4. Crush ramen noodles while package is closed. In a skillet, toast crushed ramen noodles, almonds and sesame seeds, until golden brown. Cool and store noodle-nut mixture in a covered container.

5. Just before serving, add noodle-nut mixture to cabbage. Toss well. Serve chilled.

Viennese Potato Salad

Here is a recipe that was given to me by my mother, Ruth Kloogman, who was a member of the Great Neck Synagogue from its founding in the 1950s through the remainder of  her life.  She was Brooklyn-born, but made these two dishes for my father, Raoul Kloogman,  who was born in Vienna, Austria.  He was also a member of the Synagogue from its earliest years.
Judy Kloogman Weinstein

3 lbs. Long Island or Maine potatoes
1/2 cup olive oil
1 large onion
1/2 cup apple cider vinegar or red wine vinegar
1 small bunch curly parsley
salt and pepper to taste

Scrub the potatoes.  Leaving the skins on, boil the potatoes for 1/2 hour.  Cool, then slice the potatoes.
Grate the onion and parsley, or process in food processor.  Add onion and parsley to potatoes.  Whisk the oil into the vinegar.  Add salt and pepper to taste.  Pour this dressing onto the potatoes.  Serve room temperature.  This recipe is parve.