Reuben Salad
A deconstructed version of the classic Reuben sandwich turned into a hearty salad. Features tender rye berries, crisp cabbage, diced pastrami, and Swiss cheese, dressed with a Russian-style dressing that captures the authentic Reuben flavors.
Ingredients
- •1 cup rye berries
- •1 head green cabbage
- •2 tablespoons salt
- •½ pound pastrami
- •½ pound Swiss cheese
- •6 tablespoons mayonnaise
- •2 tablespoons pickle relish
- •1 tablespoon ketchup
- •3 tablespoons cider vinegar
Cooking Instructions
- 1.
1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
75 min
- 2.
2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. 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. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
30 min
- 3.
3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
10 min
- 4.
4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.
5 min
