Time 1h25m Yield 12 Number Of Ingredients 9 Steps:
Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly. Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture. Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
Time 40m Yield 2 Number Of Ingredients 8 Steps:
Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl. Stir eggs and celery into the mayonnaise mixture until well coated. Cover bowl with plastic wrap and refrigerate until chilled before serving.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, toss together all of the veggies. In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar. Pour the dressing over veggies; toss to caot well.
Time 4h15m Yield 1 cup, 6 serving(s) Number Of Ingredients 10 Steps:
Place all vegetables in mixing bowl, except tomatoes. Pour dressing over the top and refridgerate for at least 4 hours. (The longer refridgerated the better). Before serving add tomatoes and parmesean cheese. If you have a little left over cook some spaghetti and add left overs to the spaghetti and you have a nice pasta salad. You may substitute ceaser with italian dressing.
More about “zippy veggie salad recipes”
Time 10m Yield 2 servings. Number Of Ingredients 9 Steps:
Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.
