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!
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.