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!
ā¢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
ā¢Consider this the classic Reuben sandwich in a bowlāor a cross between that sandwich and coleslaw.
ā¢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 information
Total Time
2 hours, plus soaking the rye berries for at least 8 hours
Yield
Serves 8
Ingredients
Preparation
Step 1
1. 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.
Step 2
2. 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.
Step 3
3. 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.
Step 4
4. 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.
