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Claremont - Health Salad Recipe

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This recipe for Claremont - Health Salad, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Potash

Category:
Category:
 

Salad


Ingredients:  
Ingredients:  
1 medium cabbage, shredded (shred by hand, food processor, or mandoline)
4 carrots, sliced into disks about inch thick
2 large cucumbers, peeled and sliced about inch thick
3 yellow, red, or orange peppers, cut into strips and halved
1 medium vidalia or sweet onion, peeled and sliced about inch thick, cut into small strips

Directions:
Directions:
1. Line up 6 to 8 mason jars.
2. Shred and slice all vegetable ingredients and place in separate bowls.
3. Make marinade (see below) according to taste. I use a large bottle and shake everything together.
4. Fill mason jars by alternating cabbage, carrots, cucumbers, and onions until full.
5. Add marinade to filled jars and tighten lids. Place in refrigerator.
6. Twice a day, flip jars to marinate. Mixture will shrink. Consolidate as needed.
 

Marinade


Ingredients:  
Ingredients:  
5 to 6 tsp sugar dissolved in cup warm water (okay to use sugar substitute), adjusted for taste
1 cups white vinegar (okay to mix white, apple cider, and rice wine vinegar), adjusted for taste
1 cup canola and/or safflower oil (adjusted for taste)
Approximately 1 tsp salt (I prefer pink or kosher salt), adjusted for taste


Directions:
Directions:
1. Add all ingredients together and stir.

Personal Notes:
Personal Notes:
Great salad to make as side dish. Lasts for weeks and makes a great gift, too!
Reminder, prepare at least 2 days prior to serving.
Enjoy!

 

 

 

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