Go Raw With Shaved Salads — Sensational Sides

by in Recipes, April 17th, 2013

Carrot, Date and Fennel SaladIt seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.

Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)

Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.

Food Network Kitchens’ Carrot, Date and Feta Salad (pictured above) is a side that relies on the natural sweetness of this veggie for its flavor. Here’s a presentation trick: soak the thinly sliced carrots in ice-cold water. That way, each ribbon firms up, curls and becomes plate-ready. Keep in mind that the longer you let the finished product sit, the more intense the flavor will be.

Though broccoli typically makes it to the table roasted or steamed, it’s crunchier than ever when it takes the fresh route. Using that trusty mandoline, serve up Alton Brown’s Fresh Broccoli Salad, a side that takes this fibrous veggie from bulky to easily eatable.

Integrating fresh fruit into shaved veggie salads definitely keeps things interesting. David Lieberman’s Shaved Fennel and Green Apple Salad With Orange Dressing and Ricotta Salata and Giada De Laurentiis’ Shaved Carrot and Pear Salad With Curry Vinaigrette are colorful through and through.

This Shaved Cabbage and Brussels Sprout Salad is reminiscent of your favorite coleslaw, though the sprouts definitely add an unexpected touch. Serve it at a backyard barbecue as a fresh no-cook side dish.

With these no-cook recipes under your belt, don’t even think about touching that stove.

More no-cook recipes from friends and family:

Jeanette’s Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions
The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
Domesticate Me: Shaved Brussels Sprouts and Cauliflower

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Comments (2)

  1. Joanne says:

    What a great idea. I might even be able to get my kids to eat it since it looks so colorful!

  2. Angela says:

    How creative. I would never have thought of that. So easy to do, and it looks great!

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