My neighbor Judy made a wonderful salad, bright and cheerful, full of good veggies. When I had a natural foods deli it was one of the stars. We made a huge batch, and made it frequently. It's great for a picnic, like the holiday picnics my family had when I was a kid -- aunts and uncles and lots of cousins. Fourth of July, when it finally got dark, we had fireworks, but before that there was plenty of great food. Wish we had this salad then! —susan g
12 - 20
red wine vinegar
canola or grapeseed oil
head green cabbage
small bunch celery
sweet peppers -- any color(s)
cucumbers -- peeling optional
large red onion
In This Recipe
Mix all the dressing ingredients in a large salad bowl, vinegar to poppy seed.
Wash, trim, peel as necessary, all the vegetables. Except for the cabbage, you can substitute by personal choice and availability. Give preference to home grown, locally grown, organically grown. Shift the selection with the season.
Use a food processor to slice all the vegetables, thinly. (By hand or mandoline, if you choose.)
Toss it, then let it sit a while to let the dressing work. You can make it ahead, and it keeps at least 5 days, refrigerated.