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Hawaiian Horseradish Salad for Passover

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Hawaiian Horseradish Salad

Some recipes were meant to be followed to the letter, others in spirit. The following recipe would be one of the latter. It comes fromĀ  “Hawaii’s Holiday Cookbook,” by Muriel Mura and Betty Shimabukuro. I picked up the book on trip there last year and have used it for a few good ideas here and there.

In the section on Passover, they offer a recipe for a Hawaiian Horseradish Salad that sounded great. “Horseradish symbolized the bitterness of slavery suffered by the Jews in Egypt,” they write. “This salad uses a healthy scoop of the ingredient in a Waldorf-style salad.”

But they made a couple of choices that I didn’t follow. The first was purely personal. The instructions say to include 2 tablespoons of sugar, which is absolutely not needed. Make the salad yourself without the sugar, chill it as directed and then taste it for yourself. Take note that most commercially prepared horseradishes today add sugar, so you may want to adjust for that, too.

The second change was one of those that happened because I’m forgetful. The recipe calls for 8 ounce of crushed pineapple in juice to be added. I didn’t remember that at the grocery, so I simply chopped up some loquats from the backyard. It added a fruity sweetness as well as a tang. But it also made me see that the juice from the loquats offered enough liquid for the mayonnaise dressing. If I had added all the juice from the pineapple, the end result would probably have been soupier than I would have liked. (Granted on Hawaii, they are using fresh pineapple, where the juice is akin to nectar of the gods.)

A third change: I love the taste of apple peel, so I grated that with the peel on. Less work, more flavor and more fiber.

The following is the recipe as it appears in the book with only the sugar amended to being optional. Play around with your favorite flavors and see how you can make this great side salad your own, for Passover or any time of year.

Hawaiian Horseradish Salad

3 ribs celery
2 large apples, peeled and cored
8 ounces crushed pineapple in juice
1 cup walnuts, chopped in pieces
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (optional)
2 tablespoons white horseradish

Dice celery and grate apples. Combine with remaining ingredients. Chill.

From “Hawaii’s Holiday Cookbook” by Muriel Mura and Betty Shimabukuro

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