5 Shredded Salads in 10 Minutes or Less

Bernadette Machard de Gramont
by Bernadette Machard de Gramont
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5 Shredded Salads in 10 Minutes or Less

Shredded vegetable salads are a perfect go-to meal in warm weather since they’re fresh, light and bursting with nutrients and flavor thanks to a rainbow of colors. Even if you’re a novice in the kitchen, you’ll be able to create these vibrant dishes using a few staples and a good knife or food processor.

As a bonus, these simple recipes come together in just 10 minutes and can easily be customized with your favorite lean protein or different veggies.

1

CARROT SALAD WITH CITRUS DRESSING

Beloved in France, a carrot salad known as “carottes râpée” is commonly found in bistros, cafes and even pre-packaged in the cold section at the supermarket.

To make it at home, take a few large peeled carrots and use your shredder attachment on your food processor to finely grate them. Top with a dressing made from the juice of one lemon or a few tablespoons of 100% orange juice, a tablespoon of olive oil, salt and pepper, and a handful of julienned Italian parsley. Mix together by hand and — voilà — you’ve got yourself a perfect accompaniment to grilled chicken, lentils, tofu or your protein of choice.

2

KALE AND CRANBERRY SALAD

The popular leafy green known as dino kale (or lacinato kale) is a wonderful, hearty base for salad since it’s rich in filling fiber. Prep the leaves by washing them thoroughly then stripping them of the tougher stem before shredding — either by tearing or slicing into ribbons. In a mixing bowl, add the shredded kale and 1 tablespoon of olive oil and season with salt, then massage the leaves to help them soften. Add a squeeze of lemon, then toss in a handful of cranberries and chopped walnuts and garnish with a few shavings of Parmesan. If you’re dairy-free, you can sprinkle the salad with a bit of nutritional yeast, which has a similar cheese flavor and promotes gut health.

3

VINEGAR CABBAGE SLAW

Mayonnaise-based coleslaw is a classic picnic staple, but if you want a lighter alternative, try a vinegar-based version. Shred a small head of cabbage: white, red or both and place in a large bowl, then top with shredded carrots, julienned scallions and a bit of finely chopped cilantro (optional). For dressing, mix a 1/4 cup (60ml) each of apple cider vinegar and olive oil with a tablespoon of Dijon mustard and a touch of honey, to taste. Pour over your vegetables, mix well and let stand for 5 minutes before serving. For an Asian-inspired twist, you can opt for a dressing of rice wine vinegar, sesame oil and soy sauce mixed with grated ginger and garlic. Top with chicken or tofu for a complete meal.

4

BRUSSELS SPROUTS SALAD

While Brussels sprouts might be best recognized as a hot side dish for roasts or a Thanksgiving turkey, the antioxidant-rich cruciferous veggies make a fantastic base for a salad when eaten raw. With a sharp kitchen knife, trim the ends and slice them finely. Place them in a mixing bowl and dress with a squeeze of lemon and a generous dash of olive oil, salt and pepper; mix well. Top with sliced almonds and shaved Parmesan. If you’re feeling extra luxurious, add a few bits of crumbled bacon. Crunchy, tangy and savory, it’s a nutritious way to satisfy your cravings.

5

CHOPPED MARKET SALAD

The idea here is simple: Take your favorite ingredients from your local market and chop everything into tiny pieces so each forkful contains an easy-to-eat bite. For an Italian spin, try a combination of Romaine lettuce, shredded mozzarella, julienned salami, rinsed canned garbanzo beans and an easy dressing of red wine vinegar, Dijon mustard and a touch of olive oil seasoned with dried thyme, salt and pepper. Or try a Mexican-inspired version with finely chopped lettuce, sliced olives, shredded pepper jack, cubed radishes, corn, drained black beans and avocado tossed with lime juice and olive oil.

About the Author

Bernadette Machard de Gramont
Bernadette Machard de Gramont

Bernadette holds a BA in Dance from the University of Hawai’i at Mānoa, where her coursework included kinesiology, anatomy and nutrition. She currently teaches Pilates in the Bay Area and uses her movement background to help her clients explore their strength, increase their mobility and enjoy being in their bodies. In addition to Pilates and ballet, she sweats it out at SoulCycle, Barry’s Bootcamp, Zumba and loves churning out healthy and nutritious recipes in her spare time. Follow her at LoveofTaste.com, and on Twitter and Instagram.

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