In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Lemon mint cabbage slaw, a colorful and refreshing summer salad

By Diane Rossen Worthington

JewishWorldReview.com | Coleslaw is, of course, a dish that goes great with burgers, sandwiches, fried fish and anything barbecued. Cole slaw is usually dressed with a sweet mayonnaise dressing accented with cider vinegar. I think of it as a sunny side dish that is welcome in the summer months.

This cabbage slaw features shredded green cabbage and orange carrots that are dressed with an assertive garlic-lime dressing and garnished with green herbs, tiny blackcurrants and bright red pomegranate seeds. You'll find lots of textures and flavors in this unique cabbage salad.

Serve this with roast chicken, salmon or on a buffet with other salads. I often serve it as a "bed" for grilled or roasted fish seasoned with lime, salt and pepper. The combination of fresh herbs gives the slaw lots of flavor while keeping it very light.

Help is on the Way:

  • Double or triple the recipe for a crowd.

  • Use lemon juice instead of limejuice.

  • Look for pomegranate seeds in the refrigerated section of the produce department.

  • If you can't fine pomegranate seeds, it's easy to seed the pomegranates yourself: Cut the pomegranates in half. Hold the cut side half over a bowl and with your other hand hit the pomegranate with a large spoon and you will find that the seeds jump out of their coating and into the bowl. There is no mess to clean up.

  • This may be prepared up to 2 hours ahead through step 2, covered and refrigerated. The dressing can stay at room temperature.


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Serves 6


  • 2 medium garlic cloves, peeled and minced

  • 1/2 teaspoon sugar

  • 1/3 cup fresh limejuice

  • 1/3 cup of olive oil


  • 1 (1 pound ) package (6 cups) shredded cabbage and carrot coleslaw

  • 1 tablespoon finely chopped fresh dill

  • 2 tablespoons finely chopped fresh mint

  • 2 tablespoons finely chopped fresh cilantro

  • 2 tablespoons pomegranate seeds, for garnish

  • 2 tablespoons currants, for garnish

1. For the dressing combine the garlic, salt, pepper, sugar and limejuice in a bowl. Slowly add olive oil and whisk till blended. Taste and adjust the seasoning.

2. Place the coleslaw in a large serving bowl and sprinkle on the herbs.

3. Pour dressing over the slaw and toss.

4. Garnish with pomegranate seeds and currants.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.