Salad recipe

by Dr. Greg Lamont-Mitchell

Making a salad every day is time-consuming; there is a lot of chopping and it can be a bit messy. Salads also don’t tend to store very well, usually going bad in just a few days. To make salad prep easier and less time consuming, use the following mix as a quick way to add extra veggies to your salads without a lot of prep time. The recipe is simple, just grate roughly equal amounts of carrot, cabbage, and celery in a food processor and store it in the fridge. It does take about 30 minutes once or twice a week but it’s worth it. The mix will last at least a week in the fridge but don’t add salad greens to the stored mix, the greens will cause the mix to go bad quickly. You can chop up and store your greens separately but don’t expect them to store for more than a few days. Add the mix to your greens, throw a little dressing on and you got a salad. 

Using a food processor, grate the following:

  • One bunch of carrots
  • Half a head of a medium-sized cabbage
  • About half of a bunch of celery

Mix them together and store in the fridge in a zip lock bag or other sealable container.

Salad dressing:

Whisk together 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 cup olive oil into the mix. You can use this as base to get creative and make it your own. 

You can add 3 teaspoons of lemon or lime juice to above mix for extra flavor.

Put all the above ingredients in a blender and add about 4 ounces of cherry tomatoes and clove of chopped garlic then puree until smooth.