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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
Cole Slaw
Cucumber and Red Pepper

Carrot and Currant Salad

Carrots, one or two lbs
Currants
lemon juice
Salad dressing, mayo and/or sour cream

The carrots:

Scrub and grate the carrots.

As you grate them, put them in a bowl and sprinkle lightly with lemon juice to keep from browning.

The combination:

Add a handful or two of currants to the grated carrots.

When serving, top with your choice of dressing, mayo, and/or sour cream.

Cole-slaw

Having the dressing be half buttermilk is a nice touch.

Make dressing by combining and whisking until smooth:

1/2 c sugar
2/3 c mayonnaise
1/2c buttermilk
Juice of two lemons
2T apple cider vinegar
2T grated onion
1 t dry mustard

Grate and combine:

1 head cabbage (can use 1/2 red)
2 carrots

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:

1 c white wine vinegar
1 c distilled white vinegar
2/3 c sugar
1 t salt
1 cup water

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.