Celery and carrot curly salad
As a result of digging through the refrigerator for inventory/cleaning, a few celery stalks need consuming before they get limp(er). I love the unique scent and texture of this plant now but a long time ago in my teenage years, I disliked celery for the same reasons. I’ve grown up a lot since then. I have a few foods that are still on my black list but I eat most anything. Obviously, I love foods, hello, I’m a not so meek food blogger!
This salad is a great companion to a meat heavy dish. It requires time to shave vegetables but for the namesake you must shave away. Although the act of plunging vegetables into ice cold water to make curls loses nutrients for sure, I enjoy the texture as well as the look.
Ingredients Serves 3-4 people
- If you are using raisins, soak them in a small bowl of warm water for 5 minutes so they get soft. Drain and place on a paper towel to dry. Set aside.
- Wash celery well and cut in half. Use peeler to strip as much you can.
- Peel the outer layer of carrot first then discard. Use peeler to make long strip.
- In a large bowl of ice and water, soak the peeled vegetable strips until they start to curl.
- Drain and pat dry with paper towel. Serve on small bowl or plate. Sprinkle raisins or cranberries on top.
Italian salad dressing is best suited for this salad or try the easy dressing recipe below.
In a medium bowl, put 1 Tablespoon of seedless raspberry preserve (or honey) and 1 Tablespoon of water and microwave for 10 second to liquefy. Mix well with whisk then add 2 Tablespoons of olive oil and 3 Tablespoons of rice vinegar. Whisk vigorously to combine. Add salt, white pepper and black pepper to taste. Add 1/2 teaspoon of onion powder or red pepper flakes for punch if you like. For sugar free version, use 1/2 teaspoon of sugar substitute in place of raspberry preserve and water.