- 1 medium carrot, peeled or unpeeled
- 6-inch length of an English cucumber, peeled or unpeeled
- 1 medium zucchini (about 6 inches long), unpeeled
- ¼ pound jicama, peeled
- ¼ pound golden beet, peeled
- 3 large red radishes
- 3 tablespoons lemon juice
- 2 tablespoons salt-free mustard
- ½ teaspoon dried Italian herb seasoning
- 1 small-medium clove of garlic, put through a garlic press (or finely chopped)
- After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.
- Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.
- To make the dressing, place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss. (I garnished the salad above with a bit of spiralized beet.)
Vary your veggies: This recipe is very open to interpretation, so feel free to substitute other firm vegetables that you like. I think an apple would be good too, but have not tried this yet.
Dressing: The dressing is a simple one and is very light; but if you like more dressing on your salads, double the ingredients. Also, feel free to use your favorite dressing on this salad instead of the one I have included. The dressing I have in this recipe is very easy and doesn’t require a blender.
Cucumber: If you can’t find an English cucumber (they are longer and thinner than regular cucumbers), you can use a regular cucumber; but you may want to scrape out the seeds with a spoon first (after cutting it in half lengthwise) so your salad isn’t too wet.
Beet: I’ve use a golden beet, but you can use a red beet too; just be aware that it will turn the entire salad a bright pink (see photo below).
- Serving Size: 1/4 recipe (about 1.25 cups)
- Calories: 52
- Sugar: 5.5g
- Sodium: 41.4mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 11.3g
- Fiber: 4.1g
- Protein: 2.1g
- Cholesterol: 0