Refreshingly Simple Sweetheart Cabbage and Celery Slaw
A simple fresh slaw can lift almost any dish, cutting through with acidity. Pairing great with meat dishes fish or as an extra salad for a lunchbox, this super simple slaw packs a zingy citrus punch and a refreshing crunch. We recommend serving this slaw with our 3-course Seder Plate-inspired menu (perhaps adding in some chopped spring onions if they feature on your Seder table).
Pesach Seder Plate-Inspired Menu
A deliciously rich, sweet, velvety ganache-filled torte with a beautiful crumbly, crunchy base.
This torte can be made parev or dairy, and we think it’s best served with single cream (when applicable) and fresh fruit.
Herby Marror and Karpas Crusted Salmon
It’s a classic Pesach conundrum: you buy a whole horseradish as long as an arm, and after using a small chunk for the seder plate find yourself with a slowly aging stick in the vegetable drawer of the fridge. What does one do with all the leftovers? Well, as the commandment of keeping Passover explicitly includes consumption of maror, we think it’s worth incorporating it into the meal on Seder night or at any time during the week. Horseradish makes an excellent addition to mashed potatoes to complement a meaty main course, for example. Here we’ve included it as a peppery addition to a herb crusted salmon, balanced with the freshness of lemon and parsley.
Kosher for Passover Salad Dressings
If vinegar or mustard feature in your go-to salad dressings, then Pesach might pose a challenge for you! Although some wine and cider vinegars are available at Passover, they can be costly, and if you don’t live near a Kosher superstore, they may be hard to procure. But don’t panic – we’ve got you covered. Fresh citrus can provide much-needed acidity, vibrancy and even sweetness at a fraction of the cost. Below are some of our favourite KfP salad dressings.
Seder Plate Salad
Two questions we get asked a lot – 1) “How can I cook potatoes differently for 8 days and nights?”; and 2) “What on earth can I do with all this left over horseradish?” Answer – try confiting the horseradish with garlic to bring out its natural sweet notes, and run the beautifully flavourful infused oil through your mash. We like to top ours with a little extra fresh horseradish grated on top for the bitter heat to shine through. It’s a match made in heaven!
