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

•  Crisp tart single vegetable salads add pizazz to any meal...
  first posted 2018; updated 12.24

  

  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.  
  
  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 
    Prepared in this way, radishes don't even taste like radish!
    
    
    Here's solution to the problem of leftover rubbery, sad-looking radishes languishing in the back of the fridge.  Use up the entire bag early on in a simple tangy bowl of crunchiness.  Sliced and bathed in a tangy creamy dressing, the radishes don't even taste of radish and the kids won't complain.  Prepare at least 2 hours ahead.
    
    Cost: £1.75'ish (12/24)
    Serves: 4-6 as side, easily multiplied 
    
    
    

    

    Soak 2 cups (1x 200gm/7oz) topped & tailed radish in a solution of 9 parts water, 1 part vinegar 20 mins; drain, slice thinly (multicoloured radish look very pretty but are more expensive than common all garden)
    coarsely ground black pepper
    1/4 cup creamy lemon or lime dressing (below)
    2 tbsp parsley, chives or mint
    1/4 c nuts or seeds; eg toasted walnuts,  sunflower or pumpkin seeds (opt but adds something special) 
    
    
    
    Creamy lemon or lime dressing
       2 tbsp strained 0-fat dairy or plant yoghurt
       1 tbsp mayonnaise
       1/2 tsp Dijon mustard
       1/2 tsp lemon or lime juice or vinegar (white, cider, balsamic)
       1/2 tsp finely grated lemon/lime 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
    

    

    
    

    The humble (frugal!) cucumber takes on hidden depths in this delightedful recipe.  Start at least four hours before needed.

    
    

    Cost: £1.75'ish (12/24)

    Serves: 4-6
    
    Ingred:

        1 cucumber, thinly sliced

      
    Dressing      

        1 tbsp white wine vinegar (or any vinegar in the cupboard or white grape juice )

        1 tsp maple syrup, honey or sugar

        1tbsp toasted sesame oil  

        1 tsp soy sauce (reduced-salt for oldies)

        1 tbsp chopped parsley or cilantro or chives

        half small fresh chilli, finely diced OR generous pinch chilli flakes

        2 tsp light veg oil 

        2-3 grated cloves garlic (opt) (If on a fodmap diet, steep whole peeled garlic cloves in the oil for 2 hours then remove without piercing the cloves)

    
    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 into a sealable plastic bag; refrigerate at least 4 hours, turning now and again
    6. Serve with strips of raw bell peppers and whole radishes or other salad ingredients (opt)
  • 
    
    Salad 3: Lettuce with Green Herb Dressing
    

    

    
    

    If you've managed to find English lettuce, the kids will love watching chef mum or pop twist the lettuce's knob and the leaves fall, petal-like onto the serving dish 
    
    
    Cost: £1.50'ish
    
    Ingredients: 
    
        1 round English lettuce or Romaine or other
    
       6 tbsp dairy or plant Greek or Icelandic strained 0-fat yoghurt
       2 tbsp mayonnaise or dairy-free mayo
       3-4 tsp fresh or dried herbs: parsley, chives, basil, spring onions
    
    Method:
    Make ahead at least 4 hours
    

    1. If using English lettuce: 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. 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.
    2. All other lettuces, remove scruffy outer leaves,  soak 20mins in a 9-1 solution of water and vinegar; drain & rinse, wrap in paper towels or clean tea towel until almost dry.  When ready to serve, arrange around the bowl of dressing. 
    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.
       
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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.