Three-Week Salad – Have You Ever Heard Something So Brilliant?
So, Zeina … We don’t know you but do you know of us? Have you listened in on our conversations, hacked into our book script or found the key to our diary?
How else could you have known that a three-week salad is exactly what we need right now? With puppies, children, renovations, and deadlines, we can’t think of anything better right now than a salad which not only has a long shelf life but gets better the longer it’s in the fridge.
Right up our ally, thanks Zeina! This is right in line with our next book (released August 2019).
(about 10 servings)
1 medium head of cabbage (1kg/2lbs)
10 medium carrots
Half a leek or a red onion
1 red bell pepper
1 green bell pepper
¾ vinegar (white vinegar or apple cider vinegar)
¼ cup of sugar (you can reduce the amount if you want less sweetness)
¼ cup part of canola oil
¼ cup olive oil
1 tablespoon salad seasoning (optional)
1 tablespoon herb salt or sea salt (this is approx. – salt to taste)
Shred all vegetables (mandolin or food processor) and put into a large bowl. Bring all of the dressing ingredients to a boil in a saucepan ,while whisking. Pour the warm dressing over the vegetables and combine everything well. Taste and season with a little more salt or vinegar if you feel like it. Cover tightly and allow to stand in the fridge for a few hours before serving. And best of all – the salad keeps in the fridge for about 2-3 weeks!