Popular
Latest From the Show
Gail Simmons' Latke Reubens
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"I came up with this little nosh for a holiday episode of 'The Feed,' my show with chef Marcus Samuelsson and comedian Max Silvestri, in 2014. Combining my family's cherished latke recipe with the fillings of a classic Reuben sandwich, I created the ultimate Hanukkah deli delight. A perfect way to celebrate the Festival of Lights, it's also a killer Super Bowl party snack or fun accompaniment to cocktails any time of year," Gail says.
Ingredients
- 1 batch latkes
For the slaw:
- 2 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 ½ teaspoons light or dark brown sugar
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 ½ cups shredded green cabbage (about a quarter of a small head)
- 1 Granny Smith apple, cut into matchsticks
- ¼ cup thinly sliced red onion (about ½)
- 2 celery ribs, thinly sliced
- 2 teaspoons chopped fresh dill
For the dressing:
- ¾ cup sour cream
- ¼ cup ketchup
- 1 tablespoon prepared white horseradish
- 1 teaspoon hot sauce
To assemble:
- ½ pound thinly sliced pastrami, halved crosswise
- Chopped fresh dill
Preparation
For the slaw: In a large bowl, stir together the vinegar, mustard, sugar, salt and a generous pinch of pepper. Slowly whisk in the oil until well combined. Add the cabbage, apple, onion, celery and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
For the dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping teaspoon of the slaw. Garnish with dill and serve.