TRIO OF SINGLE-VEGETABLE SALADS: fast, frugal, vegetarian with vegan option

•  Crisp tart single vegetable salads add pizazz to any meal...
  

  

  Radish Salad: one of three fast, feisty single-vegetable salads
  

  photos 12.11.18

  It's always good to have something raw on the table, whatever season we are in.  Arguably in winter, it's even a better idea for a healthy gut and immune system.  Whatever the reason, tangy sweet crunchy raw salads pep up the mains on any table.  
  
  We might not always have the time to prepare a multi-ingredient salad but these single-vegetable salads are just as good.  All are simplicity itself and can be part-prepared ahead of time.  All are easy on the wallet and offer alternative ingredients in case the cupboard is getting bare.  And all are delightfully delicious.
  
  Salad 1: Radish 
  
  Sliced and dressed in this way, the radishes don't even taste of radish!
  
  Cost: £1.00
  Serves: 4-6 as side, easily multiplied 
  
  
  

  

  2 cups (1x 200gm/7oz) thinly sliced radish, common garden or mixed
  coarsely ground black pepper
  1/4 cup creamy lemon or lime dressing
  2 tbsp parsley, chives or mint
  1/4 cup nuts or seeds (opt) but adds something special to the flavour & texture
  
  
  
  Creamy lemon or lime dressing
     2 tbsp strained 0-fat yoghurt
     1 tbsp mayonnaise
     1/2 tsp Dijon mustard
     1/2 tsp lemon or lime juice or white wine vinegar
     1/2 tsp finely grated lemon zest 
     1/4-1/2 tsp sugar (opt)
     pepper & salt 
  
  An hour or two before serving, mix ingredients.  Refrigerate.
  

  
  

  
  

  Salad 2: Sweet & Sour Exotic Cucumber
  

  

  
  

  Ingred:

      1 cucumber, thinly sliced

    Dressing  

      1 tbsp white wine vinegar

      1 tsp maple syrup or caster sugar

      1tbsp toasted sesame oil  

      1 tsp reduced-salt soy sauce

      1 tbsp chopped parsley or cilantro

      half small fresh chilli, finely diced (pref) or generous pinch chilli flakes

      2 tsp light veg oil

      2-3 grated cloves garlic

  
  Garnish (opt)

        toasted sesame seeds

  
  Method:

  
  

  1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
  2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
  3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
  4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
  5. Pour cucumber & dressing into a sealable plastic bag; slosh the contents around a bit.  Refrigerate for at least 4 hours,  turning now and again until ready to serve.   
• 
  
  Salad 3: Lettuce with Green Herb Dressing
  

  

  
  

  Ingredients: 
  
      1 round English lettuce 
  
     6 tbsp Greek or Icelandic strained 0-fat yoghurt
     2 tbsp mayonnaise
     3-4 tsp mixed herbs: parsley, chives, basil, spring onions
  
  Method:
  

  1. Remove scruffy, limp outer leaves but leave lettuce whole.  Run cold water over the leaves and shake thoroughly.  If preparing a day in advance, wrap the lettuce in paper towels or a clean tea towel. 
  2. When ready to serve: Have a good sized plate ready.  Bang the lettuce's bottom sharply on a hard surface and hold the lettuce, leaves side up, over the plate.  Twist the knob and remove.  The leaves will fall - flower-like - onto the plate.
  3. Blitz the yoghurt, mayo and chosen herbs until the mix turns pale green and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.

  Vegan Option: use vegan mayo & yoghurt

  
  
  

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  These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.