Cold Summer Salad Medley

Cooking with Jackie, Recipes, , , , , , , , , ,

I have a secret to confess to you all. I don’t really like salad. Or at least, I thought I didn’t. I grew up being served a basic iceburg-lettuce-and-not-much-else salads. But lately I’ve learned you can actually make salads an interesting and filling meal – ingredients like fresh herbs and toasted nuts can add so much depth and flavour! So I’m a bit of a salad convert.

I still felt like salad was too basic for the blog, so how about MULTIPLE salads in one? I had a ton of lettuce mix this week, so I decided to make a couple of my favourite hearty salad recipes showcasing some key ingredients (cabbage and cukes are the stars this week) and serve them together on a bed of greens. To be clear, I’m not mixing them TOGETHER. Just serving them on the same tray for a nice choice of cool fresh flavours. If you don’t like your foods touching, serving them separately is great!

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Cold Summer Salad Medley

Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour

Ingredients

  • lettuce mix

Potato Slaw Salad

  • 4 medium Yukon gold potatoes
  • 1 sweetheart cabbage
  • 2 medium carrots
  • 1/2 cup mayo
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
  • salt
  • pepper
  • 2-3 green onions

Cucumber Chickpea Greek Salad

  • 1 large cucumber
  • 3/4 cup chickpeas, drained
  • 1/2 cup crumbled feta
  • 3 tbsp olive oil
  • 2 tbp white or red wine vinegar
  • small drizzle honey
  • 1/4 cup jarred kalamata olives
  • 1 tbsp juice from olive jar

Instructions

Potato Slaw Salad

  1. Peel and dice potato into 1/2 inch cubes. Bring a pot of water to a boil and add potatoes, boiling for 10-11 minutes, until JUST fork tender. Drain and let cool.

  2. Slice cabbage into thin strips, removing middle core chunks. Peel and shred carrots. Add both to a tupperware with the mayo, apple cider vinegar, sugar, salt and pepper. Mix well. Put potatoes and slaw mix in the fridge to chill for at least 1 hour.

  3. Slice green onion on a diagonal – reserving some of the green tops for garnish. Combine the potatoes, slaw mixture and green onion until well mixed.

Cucumber Chickpea Greek Salad

  1. Peeling the cucumber is up to your preference – I'm a fan of the half peel. Then remove ends and slice into quarters. I learned recently, that at this stage you can place the cucumber quarters seed down on a cutting board and lightly crush with the flat side of your knife. This helps the cucumber absorb flavours from your dressing/seasoning! So give them a crush and then slice.

  2. Place the cukes, chickpeas, feta, olive oil, wine vinegar, olives and olive juice in a bowl. Mix well, and taste while adding honey to find your ideal balance of acidity and sweetness.

Serving

  1. Spread out lettuce mix to make a bed.

  2. Scoop salads onto your lettuce bed and garnish with green onion tops.

  3. Use tongs to scoop some lettuce greens with your salad, and enjoy!