Name: Reuben Salad
Cook time: 15 minutes
Total time: 2 hours, plus soaking the rye berries for at least 8 hours
Yield: Serves 8
Ingredients: 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

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Reuben SaladTina Rupp

Cooks' Note

Make ahead:
Store, covered, in the fridge for up to 3 days.

Save time:
Use 2 2/3 cups cooked rye berries and omit soaking and cooking the raw grains.

CHEF IT UP!
•Run the cut cabbage halves down a mandoline with a 1/8-inch blade to make perfectly thin strips. Use the safety guard to protect your fingers.

TESTERS' NOTES
•Consider this the classic Reuben sandwich in a bowl—or a cross between that sandwich and coleslaw.
•For the best results, buy the meat and cheese in single, thick slabs from the deli counter, then dice them at home, rather than trying to work with flimsy, paper-thin slices.

Recipe notes

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