Salad vs peeled veg only

amother

Mon, Apr 15 2024, 3:03 pm

Please help me figure out a raw type of salad using only peeled vegetables.

So far I got cucumbers and onions LOL

DrMom

Mon, Apr 15 2024, 3:09 pm

You can actually make a salad with cucumbers, onions, and dill.

Last edited by DrMom on Mon, Apr 15 2024, 3:10 pm; edited 1 time in total

amother

Clover

Mon, Apr 15 2024, 3:09 pm

Tomatoes
Peppers
Avocado
We peel them on pesach

amother

Clover

Mon, Apr 15 2024, 3:10 pm

DrMom wrote:

You can actually make a salad with cucumbers, onions, and dill.

You can't peel dill

JasmineDragon

Mon, Apr 15 2024, 3:14 pm

Carrots? There are some nice grated carrot salads. Also lots of options with cabbage if you eat that.

amother

Raspberry

Mon, Apr 15 2024, 3:15 pm

Tomato, cucumbers, onions, dressed with oil, lemon and salt
Shredded carrots and kohlrabi, dressed with homemade mayo
Roasted beets dressed with oil, salt, lemon and orange juice
Guacamole
Mango salsa- diced red onion, jalapeno, mango, dressed with lime and salt

I want to try shredded celery root this year. Have only used it in soup so far.

amother

Chicory

Mon, Apr 15 2024, 3:15 pm

Lots of avacado!

amother

Green

Mon, Apr 15 2024, 3:33 pm

Do you use romaine marror

amother

Natural

Mon, Apr 15 2024, 3:41 pm

I make carrot salad: carrots, diced mango, diced peeled jalapeño pepper. Dress with orange juice salt sugar oil if you use

ra_mom

Mon, Apr 15 2024, 3:44 pm

You can make

Mock cole slaw with shredded kohlrabi and carrot, homemade mayo, lemon, sugar, salt

Cucumber salad with slivered onions, lemon, sugar, salt

Sautéed zucchini with red onion and generously seasoned with salt

A beautifully colored julienned salad/slaw with strips of daikon radish, carrot, and some beets. Season it sweet or savory, your choice.
Will look like this, with some added julienned raw beets (add this after dressing, so as not to color the whole salad pink).
https://www.spicetheplate.com/.....alad/

Are you willing to buy a special peeler to peel tomatoes? Cubes of avocado, tomato, and red onion made a delicious salad (with lemon, oil and salt).

Eggplant sauté. With or without tomato.

Beet salad. Roast beets. Peel and cube. Add slivered red onions; season with lemon, olive oil, lots of salt and pepper. The sweet and salty combination is delicious.
Optional: add some nuts right before serving.

Amarante

Mon, Apr 15 2024, 3:47 pm

If you boil tomatoes for one minute. the skin comes off easily and tomato isn't cooked. This also works great if you need peeled peaches in the summer for a dessert.

Last edited by Amarante on Mon, Apr 15 2024, 4:54 pm; edited 1 time in total

mom37

Mon, Apr 15 2024, 3:48 pm

Avocado mango red onion is our favorite.
Or tomato avocado red onion cucumber

cbg

Mon, Apr 15 2024, 3:50 pm

Daikon slaw in the leibers cookbook looks interesting
https://www.pesachcooking.com/

amother

Mon, Apr 15 2024, 3:53 pm

Amarante wrote:

If you boil tomatoes for one meeting the skin comes off easily and tomato isn't cooked. This also works great if you need peeled peaches in the summer for a dessert.

Thanks, what about peppers? How to peel those?

Its for guests. We eat everything.

They just said peeled.

amother

Raspberry

Mon, Apr 15 2024, 4:02 pm

amother OP wrote:

Thanks, what about peppers? How to peel those?

Its for guests. We eat everything.

They just said peeled.

I cut them at the creases so that the pieces are flat and peel vertically.

This peeler is the best of the best for this as well as tomatoes
https://kuhnrikon.com/us/piran.....D_BwE

Amarante

Mon, Apr 15 2024, 4:13 pm

amother OP wrote:

Thanks, what about peppers? How to peel those?

Its for guests. We eat everything.

They just said peeled.

that's one minute - darn autocorrect :-)

What about veggies that are good on the side but cooked.

For example, broiled peppers/roasted peppers are delicious and when you broil them the skin just slips off easily

amother

Dahlia

Mon, Apr 15 2024, 4:48 pm

We peel everything. These are my salads:
Cucumber: cucumber onion lemon juice salt strained sugar water
Vinaigrette: beets potatoes carrots (these cooked) onion (raw) lemon juice strained sugar salt
Roasted eggplant: eggplant zucchini
green peppers red peppers salt lemon juice
strained sugar

Eggsalad: mashed hard boiled eggs and avocado salt- if you've never tried this, it's actually really good..

doodlesmom

Mon, Apr 15 2024, 5:15 pm

I peel pepper and beef tomatoes.
As long as the vegetables are firm and don’t have too many ridges they peel as easily as apples! Try it!

I make a salad with romaine, cucumbers tomatoes and peppers
I make a marinated cucumber salad, and then add grated carrots and peeled peppers to some of it to make a health salad.

I make a beet salad with cooked beets ( onions if u like) lemon juice salt etc…

Some people make kohlrabi slaw like cole slaw

amother

Chicory

Mon, Apr 15 2024, 7:17 pm

Egg salad
Avocado salad
Beet salad
Cucumbers- tomato salad
Lettuce-apple-mango-red onion salad

Amarante

Mon, Apr 15 2024, 7:59 pm

I don't know if this is the kind of salad you are looking for - it's pretty versatile and I have been making it for years. Good for nosh - or serve on letter as an appetizer - or pulse a bit and use as a dip

I put a plate weighted down with a can so that the eggplant really disgorges the bitter liquid - but don't forget to rinse the salt off like I once did LOL

I generally double the recipe to have a lot for noshing.

Yields Serves 12

Caponata is a flavorful, sweet-sour Sicilian cooked salad composed of eggplant, onions, tomatoes, garlic, herbs, olive oil and vinegar. It’s subject to as many variations as there are cooks who prepare it. Typically served as an antipasto, salad side dish or condiment relish, caponata is often made with olives, anchovies and capers, depending on the menu.

This version by my assistant Heather Behm—which includes zucchini and pine nuts—works well with simple roasted or grilled meats. It’s perfect as an omelet filling. Add anchovies, fresh basil and Parmesan for a pasta topping. Try it with olives and fresh basil in lasagna or as a simple casserole, sprinkled with mozzarella cheese, baked until browned and sizzling hot. Turn it into a dip, coarsely chopped in the food processor, served chilled with tortilla chips. With the addition of capers, it also makes a tasty garnish for grilled fish, poultry and veal.

Caponata

1 large eggplant, peeled, cut into ⅔-inch dice
Coarse salt
⅓ cup olive oil
2 large sweet onions, such as Vidalia, cut into ½-inch dice
3 small stalks celery, cut into ½-inch dice
1 tablespoon minced garlic
¼ teaspoon dried red pepper flakes
3 zucchini, cut into ⅔-inch dice
1 large red bell pepper, cut into ⅔-inch dice
2 teaspoons dried thyme
1 teaspoon minced fresh basil
1 teaspoon minced fresh oregano
1 (14.5-ounce) can diced tomatoes with juice - or use diced fresh tomatoes peeled
¼ cup balsamic vinegar
2 tablespoons honey
Freshly ground pepper
¼ cup toasted pine nuts, optional

Directions:

Place the eggplant in a colander. Toss with 1/2 teaspoon of salt. Let rest for 30 minutes. Rinse well with cold water, shaking the colander to remove as much water as possible.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onions, celery, garlic and red pepper flakes. Cook, stirring often, until the onions are softened but not browned, about 5 minutes.

Add the rinsed eggplant, zucchini, bell pepper, thyme, 1 tablespoon of salt, the basil and oregano. Cook, stirring often, until heated through, about 5 minutes. Add the tomatoes and juice, vinegar and honey. Stir well. Simmer, uncovered, until the eggplant is just tender but keeps its shape and is not soft or mushy, about 5 to 7 minutes more. Taste; season to taste with pepper and salt. Stir in the pine nuts, if using.

Make Ahead:

This can be made up to four days ahead and refrigerated. Before serving, stir well and adjust the seasoning.