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Fresh, Colorful & Tasty Sukkos Ideas

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One year we went out for a meal and instead of bringing along the usual chocolates or wine, I offered the hostess an array of colorful salads. After seeing how muchthey were enjoyed, I thought it would be nice to recreate them. All these salads can be made a day in advance and refrigerated until serving time, making them ideal for a hectic, busy Yom Tov time of year. Besides, it’s always nice to have something different and delicious to serve when extra guests and family come over…

Colorful Baby Corn and Pea Salad

Serves 10

All Photos by: Reuven AnshServes 10

Ingredients for salad

3 cans of baby corn, each chopped into small, bite sized pieces
2 cups frozen peas, thawed, NOT boiled
1 medium size Spanish or red onion, sliced into half rings
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced

Ingredients for dressing

1/4 cup sugar
1/4 cup oil
1/4 cup apple cider vinegar
1 teaspoon salt
1/4 – 1/2 teaspoon pepper


In a large bowl combine chopped baby corns and the frozen and thawed peas. (If you are pressed for time, simply rinse the peas for a minute under tap water, using an ordinary sieve. Then drain them briefly and add them in.)

Then add the peppers and red onion.

Pour the dressing ingredients over all and mix well. Place the salad in a covered container and refrigerate for a few hours or overnight. Presents beautifully every time!

Red & Green Cabbage Sala
Serves 8

Ingredients for salad

1 small head red cabbage, shredded (or use a half bag prepared shredded cabbage for each color), about 2 cups of shredded cabbage
2 cups of shredded cabbage
1 carrot, peeled and shredded
1 stalk celery, diced
1 small green apple, diced
1 scallion, diced
1 medium sized firm cucumber, peeled and diced
1/2 cup dried cranberries
1/4 cup slivered almonds, optional

Ingredients for dressing

3 tablespoons Dijon mustard
1/3 cup apple cider vinegar
3 tablespoons sugar
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup light mayonnaise, optional

Place all the shredded and diced vegetables and fruits in a large bowl and toss. Chill the salad in a covered container until serving. In a separate small bowl, mix together the Dijon mustard, apple cider vinegar, sugar, parsley, olive oil and mayonnaise. If you prefer the dressing thicker, you can whisk it up in a blender instead of doing it by hand. Directly before serving, drizzle the dressing over the salad, toss it well and serve.

And here’s to one more simple yet different salad…

Mushroom and Pepper salad
Serves 6

I’m a real fan of mushrooms in whatever form they come. I made up this recipe years and years ago and somehow never thought to publish it before now. It couldn’t be simpler.

Ingredients for salad

1 large can of mushrooms or two smaller cans OR 2 boxes of fresh mushrooms, cleaned and sliced
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
1-2 scallions, sliced

Ingredient for dressing

1/3 cup canola oil
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon salt (you may need more salt if you are using fresh mushrooms, the canned ones have salt already added)
1/8 teaspoon black pepper
1 teaspoon dried dill


Just put all the mushrooms and diced vegetables into a large bowl. Add in the dressing ingredients and toss to mix well. Leave it to marinade in the fridge, covered, for several hours or overnight. Serve in a pretty dish and watch your guests enjoy!

If there’s anything left over, you can serve it the next day over some shredded lettuce or other greens…

This last recipe is an all time favorite in my family. I got the idea from my mother-in-law, Mrs. Gloria Ansh of Teaneck, NJ. No matter what the age, from two year olds to seniors, this recipe is always a favorite. I enjoy serving it as a second main dish to the Shabbos Chol Hamoed day meal but really, it can be used any time you want a kid friendly recipe that every person at the table will reach for…

Chicken Schnitzelettes
(Well, that’s my personal name for them! Others would call them ‘nuggets’)
Serves 6


1 package (about 1 kilo/ 2.5 lbs) chicken cutlets, thawed but not totally defrosted
1 tablespoon canola oil
2 tablespoons light soy sauce
2 tablespoons dry white wine or sherry
1 egg or 2 egg whites
3/4 teaspoon ground ginger
2 teaspoons granulated garlic powder
1/2 cup breadcrumbs
1/3 cup sesame seeds
Oil spray


While the chicken cutlets are still somewhat frozen, cut them each into bite-sized pieces. Place them all into a bowl.

Mix together the oil, soy sauce, wine or sherry, egg, ginger and garlic powder. Pour this over the chicken pieces. Cover the bowl and let it marinate for at least an hour or overnight if need be.

When you are ready to bake them, prepare as follows:

Preheat the oven to 200°C / 400°F.

Spray a large baking tray, or two of them if it won’t fit in one layer onto one tray, with baking spray. Set this aside.

Combine the breadcrumbs and the sesame seeds in a bowl. Using a fork, spear one chicken piece at a time, dip it on both sides in the breadcrumb mix and lay it down on the sprayed pan. Continue doing this until the entire pan is lined with chicken pieces. Spray the prepared chicken pieces with the oil spray so the tops are sprayed and slide it into your hot oven. Bake them uncovered for only 10 minutes . To make you feel better that they are really done, take out of the thickest ones and cut it in half with a sharp knife. You will see that it is no longer pink or raw and it is ready to eat. Remove them immediately from the oven (otherwise they will dry out!) and transfer them to either your serving dish if you are using them right away, or to a container for later use.

Now make this amazing dipping sauce!

Honey-Mustard Dipping Sauce

6 tablespoons honey
3 tablespoons mustard

Boil this together in a small sauce pan for a minute or two until it liquidy. Turn off the flame. Mix it a bit with a spoon and pour it into a little serving dish.

The second dipping sauce featured here is just soy sauce, or you can use a spiced soy sauce if you prefer.

Serve your schnitzelettes together with your dipping sauces (and for fussy little people, I suppose you can always resort to ordinary ketchup as a third option for ‘dipping sauce’) and enjoy!

Have a wonderful Sukkos

Tamar Ansh is an author, editor, speaker and food columnist. She has published: Splitting the Sea, inspirational stories on finding one’s soul-mate; Let’s Say Amen!, an illustrated children’s book; A Taste of Challah, a bestseller photographic guide about challah, many shaping ideas and more; Riding the Waves, a book of inspiring true life stories about dating, shidduchim, & how others finally met the right one; and, Pesach – Anything’s Possible!, a gluten free, yeast & wheat free cookbook, perfect for Passover and year round use for gluten free kosher diets, available in hardcover as well as in ebook form: http://www.jewish-e-books.com/pesach-anything-s-possible-3585.html. Everything can be viewed via her website at www.aTasteofChallah.com. Mrs. Ansh also speaks and does demos and can be reached at info@atasteofchallah.com. To book a speaking engagement for pre-Chanukah in the NY/Tri-State area, send an email now!

Tamar Ansh

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