Preparing Shredded Salads

Shredded salads can be made ahead of time and will stay fresh for a day or so. Making them beforehand also gives the flavors plenty of time to meld.

Carrot Salad

Ingredients:

10 oz. bag of carrots
1/2 cup diced celery
1 cup chopped apple
1/4 cup raisins
2 Tbs. low-fat mayonnaise
2 Tbs. sour cream
salt and pepper to taste

Preparation:

Grate carrots and toss in a large bowl with celery, apple and raisins. Stir in mayonnaise and sour cream and season to taste. Cover and refrigerate.

Marinated Beet Salad

Ingredients:

2 cups raw beets, shredded
1/2 cup diced red onion
1 tsp. mustard
1 Tbs. sugar
1 cup vinegar
1/4 cup white-wine vinegar

Preparations:

Place all ingredients in a large bowl and mix well. Cover and refrigerate.

Japanese Cucumber Salad

Ingredients:

3 cucumbers
1 tsp. salt
1 Tbs. vegetable oil
2 tsp. sugar
3 Tbs. rice-wine vinegar
3 Tbs. soy sauce

Preparation:

Seed and shred cucumbers. Throw into a large bowl with remaining ingredients and mix well. Cover and refrigerate.