Clairemont Salad Recipe

My grand-nephew, Cyrus, turned two recently and his Nana (my sister-in-law) brought a salad to his birthday party that everyone raved about. If you like cabbage and slaws, you'll love Clairemont Salad. The little ones (at least some of them) even ate it. Marion (aka Nana) agreed to give us the recipe and now I share it with you.

You can achieve the decorative lines in the cucumber with a channel knife or use a fork to scrap a pattern down the length of the cucumber before you slice it.

This salad is best made the day before you want to serve it. The veggies marinate in the dressing, giving it a tangy flavor that makes it a favorite.

Clairemont Salad

From Marion Getchel

Yield Serves 10-12

Category Salad

Cuisine Healthy, Vegan

Ingredients

2 year-old Cyrus

1 pepper (red, yellow or orange), chopped

1 medium onion, chopped

2 carrots, sliced

2 cucumbers, sliced

1 small cabbage, shredded

3 Tbsp water

1/2 C white or rice vinegar

4 Tbsp extra virgin olive oil

1/4 C agave nectar

1 tsp salt

Directions

1. Make this salad the day before you intend to serve it.

2. Prep the cucumbers with a design by using a channel knife or scraping a fork down the length of the cucumber. Continue the pattern around the cucumber and slice.

3. Put the prepared vegetables in a large bowl.

4. In a small bowl, wisk the remaining ingredients for the dressing.

5. Pour over the vegetables and mix.

6. Let marinate for several hours or best overnight.

You'll love this week's recipe. Very tasty and sooooo healthy. Even Cyrus loves it.

What kind of vegetables do you feed your kids? Scroll down and add a comment.

This post linked to: Simply Sugar & Gluten Free Slightly Indulgent Tuesday and Whole New Mom Traditional Tuesday