New-York Style Health Salad

  • Yield 16 servings

A bowl of marinated crisp vegetables, the "health salad," is served in nearly every deli from N.Y.C. to Miami.


Health Salad Vegetables:
4 cups shredded green cabbage
1 red bell pepper, cored, seeded and thinly sliced
2 green bell peppers, cored, seeded and thinly sliced
1 large carrot, shredded
2 cucumbbers, peeled, seeded and thinly sliced
1 onion, thinly sliced
Pickling Marinade:
2 cups cider vinegar
2 teaspoons pickling spices
2 garlic cloves, minced
1 tablespoon minced ginger root
2 teaspoons kosher salt
1/2 to 3/4 cup sugar


  1. To make salad: Place all ingredients in a large nonreactive bowl and toss well.
  2. To make marinade: Bring ingredients to a boil in a nonreactive saucepan over medium-high heat. Strain marinade over vegetables in bowl. Press down on vegetables to be sure they are submerged before storing. Place a heavy plate that fits within rim of bowl on top of vegetables to keep them submerged. Cool and cover. Chill at least a few hours or overnight before serving. This mix will keep refrigerated for a month. Makes 2 quarts. 



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