Celia's Perpetual Salad
These days, winter or summer, I have adopted the habit of putting together a bowl of seasonal vegetables, dressed and pickling in the fridge. This perpetual salad, which can last up to 7 days, this serves as the base of multiple dinners and is enhanced by the addition of fresh herbs or avocado and more vegetables. It’s very healthy and provides a quick snack food as well.
Take a bowl:
- 1 cup of local vinegar, preferably with its mother or freshly squeezed lemons, grapefruit
- 1 teaspoon of mustard
- 2 tablespoons of miso: check the back label to make sure it does not have code 621 (MSG) Try Urban Hippie Miso from Nelson https://miso.co.nz
- Whisk together
Add to the bowl
- 1 or 2 red onions, slice or dice, mix through the vinegar base to start pickling
- 2 or 3 tablespoons of Kimchi
Any vegetables on hand: for example
- 2 or 3 carrots, peeled and grated
- 2 knobs of fresh ginger, turmeric peeled and grated
- 1 cucumber, skin scraped with a fork, sliced to half, then thinly sliced
- 1 red capsicum, halved and cut into strips.
As much as you want:
- Cauliflower, fresh or blanched, cut into small flowerets
- Cabbage, chiffonade, cut into strips
- With a metal spoon toss the vegetables through the vinegar mix for one or two minutes.
- Pour in extra virgin olive oil, as much as you need to coat the vegetables
- Scoop and stir.
Eat immediately or cover and keep in the fridge for up to 1 week and use for a vegetable base for your evening meal.
When serving: fresh herbs (parsley, basil, dill etc) avocado, berries, sliced apples, can be stirred through at the time of eating
