Reuben Salad
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
65
Spice
60
Sweetness
54
Sourness
47
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours
2
Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink
3
Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat
4
Reduce the heat to low and simmer until tender, about 1 hour 15 minutes
5
Drain again in that sieve or colander, then run under cool water to stop the cooking
6
Drain thoroughly
7
Slice the cabbage head in half
8
Cut out the thick, pyramidal core at the base of each half
9
Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage
10
Separate the shreds from each other and toss them in a large bowl with the salt
11
Set aside at room temperature for 30 minutes
12
Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water
13
Dump these handfuls into a large serving bowl as you go
14
Pour in the cooked rye berries, diced pastrami, and cheese
15
Toss well
16
Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar
17
Pour this dressing onto the salad and toss it up
18
Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours
19
Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink
20
Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat
21
Reduce the heat to low and simmer until tender, about 1 hour 15 minutes
22
Drain again in that sieve or colander, then run under cool water to stop the cooking
23
Drain thoroughly
24
Slice the cabbage head in half
25
Cut out the thick, pyramidal core at the base of each half
26
Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage
27
Separate the shreds from each other and toss them in a large bowl with the salt
28
Set aside at room temperature for 30 minutes
29
Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water
30
Dump these handfuls into a large serving bowl as you go
31
Pour in the cooked rye berries, diced pastrami, and cheese
32
Toss well
33
Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar
34
Pour this dressing onto the salad and toss it up