Raw Vegetable Refrigerator Salad
Delicious Garden Vegetable Salad for Hot Summer Days
Raw Vegetable Refrigerator Salad is also a great dish to take to a barbecue or to a pot luck dinner. It's easy to whip up, looks great and tastes wonderful. Once folks try it, they will look for it at functions. It's one of those dishes where the bowl always ends up empty. In the South, that's important. No one likes to carry in a dish that no one wants to eat.
Southern Raw Vegetable Refrigerator Salad
- 1/2 head cabbage (chopped or shredded)
- 1/2 head purple cabbage (chopped or shredded)
- 1/2 small Iceberg lettuce (chopped or shredded)
- 1 green pepper (chopped)
- 1/2 cup radishes (sliced thin)
- 1/4 cup onions (chopped or in rings)
- 1 cup green peas (can use canned or frozen)
- 2 carrots (shredded)
- 1 cup cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
- 1 cup imitation bacon bits
Directions:
MIx the salad ingredients in a big bowl. Just toss as with a green garden salad. Don't overmix.
In a small bowl, mix the following toppings to be spread on top of the Southern Raw Vegetable Salad:
- 1 cup mayonnaise
- 2 TBS vinegar
- 1/2 cup cooking oil (olive oil is great - but expensive)
Mix the dressing ingredients. Then spread over the top of the salad. Spread all the way to the sides and seal with the dressing. This helps keep all the vegetables nice and fresh.
Tips and Hints:
If some of the vegetables listed do not appeal to your taste buds, or if members of your family don't like some of the listed vegetables, you can skip those. This is one of those salads that is pretty forgiving. It is nice to have a variety though. Consider replacing items not used. For example, if you take out the onions, then add some celery.
The salad is best when chilled for several hours or overnight. It can be first thing in the morning when it's nice and cool or right before bedtime. Kids usually enjoy helping to shred and chop, so it's a fun recipe to do as a family.
When taking this to a dinner, you can sprinkle some bacon bits and shred some cheese on top of the dressing. It's makes for a nice presentation. The salad also looks very nice in a clear bowl so that all the colors can be seen. It's better to mix it in another bowl and then pour it fresh into the serving bowl before putting on the mayonnaise topping.
Southern Raw Vegetable Salad keeps fine for several days in the refrigerator. It does, however, look prettier the first day.
