Raw vegetable salad

Raw Vegetable Salad – Fresh and Full of Vitamins

Preparation time: 15 minutes
Total time: 15 minutes
Servings: 4

A raw vegetable salad is undoubtedly one of the simplest and healthiest recipes you can prepare. This salad, bursting with colors and nutrients, is perfect for adding a touch of freshness to your meal. Designed as an ideal accompaniment to any main dish, the raw vegetable salad is quick to prepare and can be customized to your taste. Let's discover the recipe together!

Ingredients

For the salad:
- 1 medium celery root (approximately 300 g)
- 2 large carrots (approximately 200 g)
- 1 parsnip (approximately 150 g)
- 1 apple (preferably a tart variety, such as Granny Smith)
- Juice of ½ lemon

For the dressing:
- 2 garlic cloves
- 1 teaspoon of extra virgin olive oil
- 4 tablespoons of mayonnaise (you can use light mayonnaise for a healthier option)
- Salt and pepper to taste

Preparation

1. Preparing the vegetables: Start by washing the celery, carrots, and parsnip thoroughly. Use a large grater to shred them. If you prefer a finer texture, you can use a small grater, but a large grater will add a crunchy note to the salad.

2. Preparing the apple: Peel the apple and grate it. Immediately sprinkle it with lemon juice to prevent oxidation and maintain its vibrant color.

3. Mixing the ingredients: In a large bowl, combine all the grated vegetables: celery, carrots, parsnip, and apple. Mix well to combine.

4. Making the dressing: To create a delicious dressing, crush the two garlic cloves. You can use a mortar and pestle or simply a sharp knife. Add the crushed garlic to a small bowl, add the olive oil and a pinch of salt, then mix well until it becomes a smooth paste.

5. Combining the dressing with the salad: Add the mayonnaise to the garlic paste and mix well. Season with salt and pepper to taste. Then, pour the dressing over the raw vegetable salad and mix gently so as not to crush the vegetables.

6. Serving: The salad is ready to serve! You can present it on a large platter, garnished with a few fresh parsley leaves for a more appealing look. It can be served immediately or refrigerated for 30 minutes to allow the flavors to meld better.

Suggestions and Tips

- Color and flavor: If you want to add a splash of color, you can also add a finely chopped red or yellow bell pepper.
- Crunchy texture: You can add some toasted nuts or pumpkin seeds for extra crunch and a unique flavor.
- Healthy mayonnaise: If you want a healthier option, you can replace the mayonnaise with Greek yogurt, resulting in a lower-calorie salad that is just as tasty.
- Vegan option: Use vegan mayonnaise for a perfect salad for vegans!

Nutritional Benefits

The raw vegetable salad is not only delicious but also rich in nutrients. Celery is known for its diuretic properties, carrots are an excellent source of beta-carotene, and parsnip provides a dose of B vitamins. The apple, besides its sweet-tart flavor, contains important antioxidants and fiber, beneficial for digestion.

Frequently Asked Questions

1. Can I add other vegetables?
Absolutely! Cucumbers or beets are excellent options that add a new flavor dimension to your salad.

2. How long does the salad last?
This salad can be stored in the refrigerator for 1-2 days, but it is recommended to consume it fresh to benefit from all the vitamins.

3. What can I pair this salad with?
It is perfect alongside grilled meats, fish, or even as a filling for sandwiches. You can also serve it as a side dish to various hot dishes.

A Personal Detail

I fondly remember the summer days when my mom would prepare this salad for our picnics. She always brought it to the table, and we enjoyed every crunchy bite, accompanied by laughter and family stories. This salad has become a symbol of summer and the joy of being together, and I prepare it with the same passion and love for my loved ones.

I wish you much success in preparing this raw vegetable salad! May each bite bring you joy and health!

 Ingredients: 1 celery 2 carrots 1 parsnip 1 tablespoon of marjoram from 1/2 lemon For the sauce: 2 cloves of garlic 1 teaspoon olive oil 4 tablespoons mayonnaise salt and pepper