My daughter Sam will like this idea. She likes salads but the process of prepping half a dozen different vegetables just before a meal can be a headache when everyone and everything is flying around in the kitchen. If more than half of the prepping can be done ahead of time, the rest of the procedure is a breeze. So, here is make-ahead salad that you can keep in the fridge for a couple of days.
There’s no brining or pickling involved here. Just cut up the vegetables, pour in the dressing, allow to sit in the fridge for an hour and you have a very tasty salad.
What vegetables to use? I chose veggies that will hold their shape and color. No leafy vegetables, in other words.
I also added a generous amount of spices and aromatics. Chilis…
Since the idea is to let the veggies soak in the liquid before serving, the vegetables benefit a lot from the added flavors.
Now, if you prefer leafy salad greens, you can add them at the last minute. Place in a bowl, add some or all the veggies in the jar, drizzle in the liquid from the jar, add olive oil and you’re done.
Recipe: Make-ahead salad in a jar
- 1/3 c. of vinegar
- 1/3 c. of water
- 1/4 to 1/3 c. of sugar
- 1 tsp. of salt
- 2 cucumbers, thinly sliced
- 1 to 2 red bell peppers, cut into strips
- 1 to 2 red onions, thinly sliced
- 4 cloves of garlic, crushed
- 3 stalks of lemongrass (white part only — see tips), lightly pounded
- 2 finger chilis, sliced
- Pour the vinegar and water in a small pan. Stir in the sugar and salt. Bring the boil, lower the heat to medium and continue boiling, uncovered, for eight to 10 minutes. Cool.
- Place the vegetables and aromatics inside a glass jar. Pour in the cooled vinegar mixture. Cover and keep in the fridge.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 2