Shredded Veggie Salad Recipes

Steps:

• In a large bowl, combine all the grated vegetables, apples, dried fruit, and nuts.
• In another bowl, stir together the remaining ingredients.
• Pour over the salad and toss to combine.
• Chill before serving.
• Line a salad bowl with some lettuce leaves and fill with the fruit and vegetable mixture for a pretty presentation.

Steps:

• Mix salad and dress with vinegar, oil, salt, and pepper.

Steps:

• Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
• Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
• Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Steps:

• Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
• Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
• In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
• Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

Steps:

• Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

Steps:

• Shred chicken.
• Measure salad mix and carrot sticks.
• Chop onion.
• Place all ingredients in medium bowl and mix well.
• Remove salad dressing from salad kit and drizzle over salad.
• Toss to coat.
• Serve immediately or store in refrigerator up to 24 hours before serving.
• This dish was created by Walmart Mom, Liz Latham.
• Variations.
• Change salad dressing for a totally different flavor.