Wednesday, January 18, 2017
Winter Salad and My Little Tool for Julienned Carrots
I'm hungry for fresh foods, like salads. Something with texture to contrast the soft squashes, potatoes, and yams. Something with crunch in contrast with canned green beans and canned peas. Tender leafy greens, like fresh spinach and lettuce are expensive this time of year So, I'm turning to slaws.
Last night, we had a delicious and crunchy fresh salad of red cabbage, green cabbage and julienned carrots. For a dressing, I used some bleu cheese salad dressing that I bought on markdown for 79 cents per 16-oz bottle, mixed with a little mayo and vinegar.
I have this handy-dandy tool, my step-mom gave to me last year, that juliennes carrots as easily as peeling them.
You peel your carrot, and then run this tool down the length of the carrot to produce a multitude of shreds in seconds. I didn't think I would like this tool as much as I do. But it makes such quick work of julienning carrots that I've become a big fan. The initial shreds are as long as the carrot. For salads, I chop the shreds into 2-inch pieces.
It's called a julienne peeler, and places like Amazon and Bed, Bath and Beyond sell them. It's good for making veggie "pasta" out of zucchini and eggplant, as well as julienned carrots. For veggie "noodles", leave the shreds long.
Anyway, I'm not trying to sell anything, but just wanted to share how delighted I am with this tool.