Salad Recipe

Mango Salad
Red Cabbage sliced
Mango
Cilantro
Lime
Cider Vinegar
Sugar
Pepper


Kale Salad

* 1 bunch kale (ribs removed), chopped
* 4 scallions, chopped
* 3 carrots, shredded
* 1/2 cup toasted almonds
* 1/4 cup toasted sesame seeds
* 1 red bell pepper, diced
* 1 cup cubed baked firm tofu or fried tempeh
* 1/4 cup Veganaise
* 1/4 cup nut butter (I like almond)
* 1/2 teaspoon sesame oil
* 2 tablespoon soy sauce
* 1-2 tablespoon rice vinegar
* several tablespoon water

Directions:
Combine Veganaise, nut butter, sesame oil, soy sauce, and rice vinegar. Thin to dressing consistency with water. Toss with vegetables. This is a very versatile recipe, and you can add any additional veggies, fruit, or nuts that you like.

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Zucchini patties

5 - 7 cup peeled, grated, drained zucchini or
mixed zucchini (green, yellow, any shape)
1/2 Cup flour
1/2 cup bread crumbs or flour
1/2 Tsp salt
1 beaten egg
5 - 7 tbsp. olive or salad oil

1. Grate zucchini very finely and pour off the juice.
2. In a bowl, combine together flour, grated, drained
zucchini, salt, beaten egg.

3. Make patties from this mixture. Roll them in the bread
crumbs or flour coating them completely.

4. Add oil to skillet; Heat oil in skillet over medium heat,
rotate skillet to coat with oil. Add patties. Place over a
medium- high heat and when hot fry the patties for approx.
5-6 minutes per side or until done to suit your taste, or
until zucchini begins to brown and is tender-crisp. When
all patties will be fried, return zucchini patties to
skillet, heat through.

5. Serve with Tomato sauce, or Soy sauce. Very good with
sour cream on each patty.

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Refreshing Fruit Salad

* 1 green apple
* 1 red apple
* 1 orange
* a bowl of grapes
* raisins
* peanuts
Directions:

Peel the green apple and grate it into a bowl. Peel the red apple and chop it up. Peel the grapes and chop them up. Mix all of them together. Squeeze the orange juice onto the mixture. Crush the peanuts and add them into the mixture with the raisins. VERY refreshing.

Green Salad

* 1 carrot, finely diced or grated
* 2 cucumber, finely diced
* 2 onion, finely chopped
* 3 green chillies(depends on u), finely chopped
* 1 tomato, finely diced
* coriander leaves, a small bunch-finely chopped
* mint leaves (optional)
* ginger, optional
* a few lettuce leaves, finely cut
* a few cabbage leaves, finely cut
* juice of one lemon
* sea salt to taste

Directions:
Mix all the chopped items with salt and lemon and use as a good salad.

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Cucumber Salad

* 3 medium cucumbers, peeled if waxy, and thinly sliced
* sea salt
* 5 tablespoon (or less) vegetable oil
* 1/4 cup raw vinegar
* freshly ground pepper

Directions:
Toss cucumber slices with salt and set aside to "sweat" for an hour or two. Drain liquid. Combine oil and vinegar, and add to cucumbers. Grind black pepper over top, toss, and serve.

This goes well as a side dish on the rijstaffel.

Serves: 4

Preparation time: 15 minutes


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Italian Recipe

SALAD "DEL PREVOSTO"

Boil in their skins three good-sized potatoes, peel them and slice
them, then put them into a salad bowl, and pour over them one-half a
glass of white wine. Do this about two or three hours before they are
wanted, so the potatoes will have time thoroughly to absorb the wine.
From time to time mix them with a fork and spoon to let the wine
permeate. A few minutes before the meal make a good French salad
dressing, add some pickled peppers cut up, some capers, and some
chopped-up parsley, pour on the French dressing, mix up well, and
serve.

"ALLA POLLASTRA" SALAD

Chop up six lettuce-leaves and three stalks of celery, cut up the
remains of a cold fowl in small pieces, and mix with one tablespoon of
vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise
sauce over, and garnish with quarters of hard-boiled egg, one
tablespoon of capers, six stoned olives, and some small, tender
lettuce-leaves.