Spa Slaw with Citrus Dressing

This refreshingly light salad, adapted from The New York Times Passover Cookbook, 1999, has been a real hit at our seder table. There are many people who avoid slaws because of the calories or cholesterol in mayonnaise. This is complicated further at Passover because it's impossible to find a good tasting kosher-for-passover mayonnaise unless you make it yourself. Then, of course, there is the salmonella worry in using raw eggs, so making your own mayonnaise becomes not only a calorie but a health-safety issue. This recipe, however, eliminates mayonnaise altogether; it has a wonderful balance of the citrus flavor and the hot and cracked pepper.


Carefully clean and chop vegetables. Toss with citrus dressing just before serving. The dressing and vegetables can be kept separately for several days in the refrigerator, but don't mix them together until you are almost ready to eat.

Citrus Dressing

Combine all ingredients and whisk well.
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