Rosh Hashanah, the Jewish New Year, is coming SUPER early this year. So early, that it would be wise to keep a good part of your menu cool since the weather will likely be steamy hot. I’m focused on chilled sides, even if I my family insists on my traditional, braised brisket as the main.
I turned to Melissa Roberts for inspiration, asking her for a simple side dish that can be served chilled or at room temp. We agreed that including apples is a delightful nod to the tradition of including this earliest Autumn fruit in the holiday meal. She whipped up this easy, do-ahead, savory Rice Noodle dish that hits the mark.
It is bright green and cooling with cilantro, mint and Granny Smith apples . It’s the perfect compliment to chicken, brisket, turkey or fish. And, vegetarians would be happy to call this their main, too.
Rosh Hashanah begins on the eve of September 4 and continues through September 6. That’s just one day after Labor Day, folks. Is anyone else re-thinking their menu as a result of this late summer date? Please share in comments, below.
I wish all of my readers a Sweet and Joyful New Year and Happy Autumn (soon enough).
About contributor, Melissa Roberts:
A Westport transplant from New York City, Melissa was a food editor at Gourmet developing recipes in the magazine’s test kitchen. She was also a cook and stylist in the Food Network’s kitchen. Melissa now freelances as a recipe developer, tester and writer for various magazines and websites including Bon Appetit, Health, Real Simple, gourmet.com, Kosher Like Me, and ctbites.
If you’re looking for an IMPOSSIBLE TO RESIST honey cake, check out this recipe from Melissa Roberts: http://tinyurl.com/kec4xou. I made it last year and even the honey cake naysayers loved it.
Recipe provided by Melissa Roberts
- 2 cloves garlic
- Kosher salt
- 1 (1 ½ inch) piece peeled fresh ginger, finely chopped
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 3 tablespoons honey or dark brown sugar
- 2 to 3 tablespoons toasted sesame oil
- ¼ to ½ teaspoons red chili flakes (to taste)
- 1 (8 ounce) package wide “Pad Thai” rice noodles
- 1 (8 ounce) Granny Smith apple
- 4 cups thinly shredded Savoy or green cabbage (from ½ lb piece)
- 2 stalks celery, thinly sliced at a long diagonal
- ½ cup chopped fresh cilantro*
- ½ cup chopped fresh mint
- ¼ cup chopped roasted peanuts (optional)
- Using a large knife, mince and mash garlic to a paste with a generous pinch of salt.
- Add to a bowl with ginger.
- Whisk in soy sauce, olive oil, lime juice, honey, sesame oil, and chili flakes. Alternately (and easier), add garlic and ginger (coarsely, not finely chopped) with salt to a mini food processor and pulse until finely chopped.
- Add remaining dressing ingredients and run machine until combined.
- Bring a 4 to 5 quart pot of water with 1 teaspoon salt to a boil.
- Add noodles and cook according to package directions until al dente. Drain in a colander and run under cold water, tossing noodles around, until cool. Drain well. Transfer noodles to a large bowl.
- Thinly slice apple (about 1/8 inch thick) working around the core, with slicer if using. In batches, stack several slices, and cut into ¼ inch wide matchsticks.
- Add to bowl with noodles, cabbage, celery, and herbs.
- Add dressing and toss to coat. Sprinkle peanuts over top.
- Let stand at room temperature for 30 minutes and up to 1 hour before serving.
*If you have an aversion to cilantro, substitute with basil.
Dressing can be made and kept chilled in an airtight container 1 day ahead.
Noodles can be cooked up to 3 hours ahead. Add to bowl with vegetables, apple, and herbs and keep chilled, covered with plastic wrap.