Rainbow Matchstick Salad

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.