Reuben Salad Recipe
- 1 cup rye berries
- 1 large head green cabbage (about 2 pounds)
- 2 tablespoons salt
- 1/2 pound thick-cut deli pastrami, cut into 1/4-inch dice
- 1/2 pound thick-cut Swiss cheese, diced to match the pastrami
- 6 tablespoons mayonnaise (regular, low-fat, light, or fat-free)
- 2 tablespoons pickle relish
- 1 tablespoon ketchup
- 3 tablespoons cider vinegar
- 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.
- 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.
- 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.
- 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.
