Recipe by veg head 4-ever
Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.
Top Review by Grandma Winnie
This salad was excellent. I wouldn't change a thing. My daughter and I both loved it. We thought it tasted better without any additional dressing. The toasted nuts and olive oil were enough. Thanks for the recipe.
- 3 carrots
- 3 celery ribs
- 1 head broccoli
- 1 head cauliflower
- 1 green bell pepper
- 1 red bell pepper
- 1 cup spinach
- 1 cup red cabbage or 1 cup green cabbage
- 1 small onion
- 1 cucumber
- 1 cup snap peas
- 1⁄2 cup radish
- 1⁄4 cup fresh basil
- salt and pepper
- 1⁄2 cup unsalted pumpkin seeds (raw)
- 1⁄2 cup unsalted sunflower seeds (raw)
- 1⁄4 cup sesame seeds
- 2 tablespoons seasoning salt (or to taste)
- 2 tablespoons olive oil
Directions See How It's Made
- Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
- Heat the olive oil in a large pan.
- Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
- pan fry the seeds in olive oil and cool on a paper towel.
- Toss the seeds with the salad.
- serve with your favorite dressing.