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Recipe Collection

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Emergency Salad

Emergency Salad Related:   gluten-free, kid-friendly, pareve, Rosh Hashanah, salad, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: None

Yield: 4 servings as a side dish (1 pound total)

From Washington Women’s Cook Book, published by the Washington Equal Suffrage Association:

The name Emergency Salad may not be in common use today, but it was a well-accepted term in the early 2oth century. One popular version, found in Good Housekeeping magazine in the summer of 1908, a community cookbook published in Macon, Georgia the next year, and a 1915 cookbook entitled “Dame Curtsey’s” book of salads, sandwiches and beverages featured diced scallions or green onions, shredded cabbage, sliced cucumber and lettuce hearts with French dressing. In 1920, a Wisconsin newspaper published a recipe for “emergency salad” with chopped cabbage, tart apple, minced scallions or green onions and green onion.

Emergency Salad (original recipe) from Clara K Bowers, Seattle: Use chopped apples and onions, one-tenth onions and nine-tenths apples. Serve with any salad dressing.
Clara K Bowers, Seattle


  • 2 large apples, preferably of different types, peeled, cored and chopped into pieces about ¾ to 1-inch each (about 1-pound/454 g)
  • 2 tablespoons (30 ml) fresh lime juice
  • A thick slice of red or sweet onion (approximately 1.75 oz./52 g), finely diced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 teaspoons honey
  • Light sprinkling of kosher or sea salt


  • Mix the apple pieces and lime juice together. Let the apple chunks marinate in the lime juice while you prepare the rest of the salad. Mix the diced onion, olive oil and honey together. Pour over the apple chunks and lime juice. Sprinkle on the salt and mix the salad well. Serve immediately or refrigerate until serving.
  • Notes: The lime juice in the vinaigrette keeps the apple from browning and minimizes the sharpness of the onion. Although the salad can be served immediately (after all, it is “emergency” salad), I like it better after the flavors meld for an hour or two. The apples stay brightly colored overnight and even two days later, so it is fine to make this ahead.
  • Reprinted with permission from All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote by Laura Kumin (Pegasus Books, 2020).

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