Rainbow Salad

Hi, I’m British and I’m bad at making salads.  Admit it. 

I did, and now I’m actually very good at it, but only because I’ve thought about it, long and hard, and I don’t think any item on the table should be invited to the party like a weird cousin, ‘just because we thought we should’.  If you’re brave enough to serve a vegan just a salad, it better be bloody good.  The salad better be so satisfying that you make it even when you aren’t feeding your vegan friends.

Even when restaurants try to make salad an appealing meal option, they fail. The usual ‘meal salad’ presented on the menus of most mainstream or chain restaurants is the fucking Ceasar salad. Fuck that salad. That miserable trough of romaine, often substituted for its even duller cousin – the iceberg – doused in a garlicky mayo, shrouding dry chicken, bacon bitZ (for £1 extra) and croutons so hard they shatter in your mouth. Fuck that salad, the go-to item for any restaurant needing an item to put in the salad or ‘lighter options’ section…and whilst on that, lighter than what exactly? A Ceasar salad is not light.
So, here’s my first vegan salad recipe. Despite what I said up there ^ I’d recommend seeing this salad with something else, maybe bread and houmous, or maybe falafel, or even some marinated tofu. 

Ingredients (feeds 2)

3 carrots

1 red pepper

1 stick of celery
1 apple
100g fresh garden peas
1 small red onion
Handful chopped fresh parsley
4 tbsp sunflower seeds and pumpkin seeds
1 tbsp olive oil
1 lemon (juice only)
Sea salt and black pepper (to taste)
What you need is one of those vegetable shredders that I mentioned in the Blue Sheese, walnut and courgette pasta recipe. In this recipe, if you try to grate instead, you are going to get a soggy salad without much texture…so, if that’s the case, this is a pretty laborious chopping task. 

The salad will last a few days in the fridge. The idea is to get the carrot and pepper julienned. slice the celery up to about 3mm and the apple and onion into very thin slices. If the pieces are sized too differently it isn’t a very big problem, it just won’t mix up as well. Add the lemon, olive oil and season well.

You can probably throw other seeds or nuts into this salad too…it’s just a good place to start.
Easy. Never hate salad again. 


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