Shredded Veggie Salad Recipes
SHREDDED VEGGIE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix salad and dress with vinegar, oil, salt, and pepper.
VEGGIE CHOPPED SALAD
My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
SHREDDED RAINBOW SALAD
He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.
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- Into a large bowl, shred 1 cup red cabbage onto a benriner mandolin (you can measure in a measuring cup). Cut 1 large yellow bell pepper into 8 wedges and then shred onto a benriner mandolin. Repeat for 1 large orange bell pepper and 1 large red bell pepper. Cut 1 English cucumber into half, then into quarter and slice onto a benriner mandolin. Peel, wash, paper towel pat dry and grate 1 medium carrot onto a julienne slicer. Halve 10 oz red/yellow cherry tomatoes by cutting each tomato into half with a knife. Chop 5 green onions, 10 parsley stems (about 1/2 cup) and finely chop 1 pack dill. Gently mix all vegetables with 2 spoons.
- To make the dressing: In a small bowl, combine 4 tbsps sunflower oil, 2 tbsps white wine vinegar, 1 tsp table salt, 1/4 tsp ground black pepper and peel/press 2 garlic cloves into the liquid. Whisk the dressing and pour over the salad. Gently stir in the dressing into the salad just until mixed in. Refrigerate the salad for at least 2 hours to give it time to absorb the dressing. Taste before serving as it might need more salt; tomatoes and cabbage tend to really eat the salt if not eaten right away. Enjoy!!
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