Raw Vegetable Salad

Ever since I had the shredded carrots and chopped zucchini raw vegetable salad some months ago (see former entry), I’ve started to incorporate more vegetables into the salad, each time I make it. I used to hate eating cooked vegetables. Most of the time they were plain and boring and mildly distasteful. Raw vegetables taste much better, and they have great texture. The secret to this salad is the carrots need to be shredded. The rest of the items can be chopped. The carrots serve as a bonding agent in the salad and connect all the rest of the vegetables. In the future, I hope to come up with different dressings. Keep in mind though, the dressing can’t be too strong.  That’s why regular commercial salad dressing won’t work. Oh, and just for a little more texture, you can sprinkle some of those crunchy rice noodles on top. 

Shredded Carrots

Chopped:
Snow Peas
Zucchini
Radishes
Spinach
Celery
Corn
Turnip Greens
Green Onions
Broccoli

Dressing:
Olive Oil
Juice of one Lemon
Salt & Pepper