Friday, February 14, 2014

Chopped Vegetable Salad

This is one of those salads that is born out of necessity.  I needed a vegetable side to go with a Roast Pork Tenderloin. The pork was marinated in Chinese flavors and the rice was cooking away in the rice cooker. I felt like having a salad but didn't have any lettuce so I  poked through my vegetable bin and found carrots, cucumber and red peppers. I combined them with a vaguely Asian salad dressing made with Seasoned Rice Wine Vinegar and a light flavored Oil and it made a lovely side salad.  The recipe was requested by my son so I decided to post it even though it is incredibly simple.  So if you are looking for an easy and fast salad, try this one.

Chopped Vegetable Salad

2 large carrots, peeled, trimmed and cut into thin slices (cut in half if large carrots)

1 small red onion, diced
1 clove of garlic, minced fine
1 English Cucumber, ends trimmed and cut into quarters and then chunks about 1/2"
1 large or 2 small Red Peppers, stem and seeds removed and cut into small pieces (1/2")
Optional: 1 Red Jalapeno, stem and seeds removed, minced or 1/4 tsp Red Pepper flakes
2 Tablespoons Seasoned Rice Wine Vinegar
2 Tablespoons Vegetable Oil (I used Sunflower)
Salt and Pepper to taste

Whisk together the Seasoned Rice Wine Vinegar and Olive Oil and season to taste with salt and pepper. Put all the cut vegetables into a serving bowl and pour dressing over. Toss to coat.  Let salad sit for at least 15 minutes up until several hours, but refrigerate if waiting to serve it.

Five Element Analysis

Carrots belong to the Earth Element and so do the Cucumbers.  The Red Onion and garlic contribute the Metal Element and the Red Peppers bring in the Fire Element.  The Wood Element is represented by the Rice Vinegar and Olive Oil.  Only the Water Element is missing so make some pork as I did or some seafood or serve this salad with soup to make a balanced meal.

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