»   Encyclopedic Dictionary »   Starving Artist Cafe »

[ Keep up with new discoveries with a free subscription to the Baba Yaga Newsletter. ]

Shredded Salads

Shredded salads can be prepared ahead and kept several days in the refrigerator.. making them perfect for work lunches or quick suppers.

Carrot and Currant Salad

  1. Scrub and grate one or two pounds of carrots.
  2. As you grate them, put them in a bowl and sprinkle lightly with lemon juice to prevent browning.
  3. Add a handful or two of currants to the grated carrots.
  4. When serving, top with your choice of salad dressing, mayo and/or sour cream.

Celery Salad



Having the dressing be half buttermilk is a nice touch.

Make dressing by combining and whisking until smooth:

Grate and combine:

Pour dressing over cabbage, cover and allow to marinate at least hours. Add salt and pepper as desired before serving.

Cucumber and Red Sweet Pepper

The red pepper is not necessary but it puts on a beautiful display.

Prepare the marinade by combining in a saucepan and bringing to a boil:

When the sugar is fully dissolved and the marinade has reached a boil, simmer for 5-10 mnutes until mixture is syrupy. Let cool to room temperature.

Slice 2 long cucumbers into 1/6" thick slices.

Chop up one sweet red pepper.

Strip the leaves off 6-12 leafy dill springs and chop.

Pour the marinade over the vegies and refrigerate for at least one hour, preferably four or more. Remove salad with slotted spoon into serving bowl and season with salt and pepper.
Maura Enright, Proprietor
©2012 - 2014 by Maura Enright
© means the content is copyrighted.
Your links to this content are much appreciated.