Confetti Salad

Carol » August 09, 2010 » In Recipes » 11 Comments

I am so grateful I found this fast-and-easy technique to make delicious (and beautiful) raw vegetable salads. This technique requires a food processor, which is so much easier than chopping or grating or slicing by hand. It is best to use hard vegetables if you want to store this for several days. In this example I used: raw fennel, carrots, celery, daikon radish, red cabbage, cauliflower, and red onion. But feel free to use whatever raw hard vegetables you have available.

  • Put your S-blade on your processor.
  • Load your food processor with big pieces of each vegetable, until the bowl is about 3/4 full.
  • Pulse your processor (or use “ON/OFF”, pausing slightly each time it’s off. That gives the vegetables time to fall into a new position)
  • Process until your vegetables are the size of large confetti.
  • That’s it!

Ready To Start

Pulse, Stop, Pulse

I’ve also used (raw) broccoli stalks, green cabbage, beets, bell peppers and turnips.

You can use softer vegetables (i.e. cucumbers, zucchini, and greens like kale or chard) but I would eat it the same day. You can also add a fruit and a piece of lemon or lime (with organic peel) and make the salad have a built-in “fruity dressing”.

Add a favorite dressing if you like. Put confetti salad in a whole wheat pita. Serve with beans. Portion into containers and take your lunch with you! For something different, heat a portion in the microwave for a minute. This is easy and versatile. Once you make it the first time,  it won’t be your last.

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11 Comments on "Confetti Salad"

  1. admin
    12/08/2010 at 8:26 am Permalink

    That salad looks great, Carol. I might try that and throw in some corn and chopped red onion with balsamic vingegar dressing. Yummmmy!

  2. admin
    12/08/2010 at 2:03 pm Permalink

    Good ideas, Lilly! I love the red onion; it gets dispersed so well among the little pieces. And I never thought of corn before…Hmmm. I love Trader Joe’s Fire-Roasted corn.

  3. admin
    12/08/2010 at 7:18 pm Permalink

    Love the photographs. I think even kids would like this, hmm? I will give it a try soon.

  4. admin
    14/08/2010 at 9:30 pm Permalink

    I think it’s great for kids, Soda, because everything is consistently small, and tastes/textures are melded in a good way.

  5. admin
    16/08/2010 at 9:09 am Permalink

    Aloha Carol

    Your pictures with your instructions make it so easy to create a Confetti Salad. I will have to come back and spend some educational time:) you have a gift. Today I will try the carrots, red onion, cauliflower and red pepper.

    love patty

  6. admin
    16/08/2010 at 10:37 am Permalink

    Thank you, Patty. I take the picture…and then I get to eat it!

  7. admin
    19/08/2010 at 12:09 am Permalink

    Aloha Carol

    I am back to email your link to my son… your pictures truly make it so easy.

    Mahalo… patty

  8. admin
    19/08/2010 at 7:55 am Permalink

    Thank you, Patty. I appreciate that.

    If you click on any picture, it will enlarge.

  9. admin
    10/03/2011 at 9:10 pm Permalink

    I planned to try this tonight, but ran out of time. Tomorrow is the day and DD said she is going to eat it too and it looks yummy!!!

  10. admin
    10/03/2011 at 10:23 pm Permalink

    I still make this often, Mickee. Several times a week!


  1. Day 37 « Eating for Health 14/02/2011 at 12:34 pm

    [...] wanted to try.   “Confetti Salads”.   Here is a link to a blog that explains it.      So, I tried ...

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