Raw Crunch Vegetable Salad with Tarragon Vinaigrette
Julienned Vegetables ~ Broccoli Stems, Two Zucchinis, Carrots, Three Colors of Peppers, Daikon Radish, Kohlrabi and Cucumber with a bright green Tarragon Vinaigrette. The perfect healthy, light side dish for a Memorial Day Barbecue.
All the vegetables are julienned and salted in a large bowl. This process will remove water from the veggies, which you blot with paper towels. Toss with a flavorful bright green Tarragon Vinaigrette and refrigerate until cold. Garnish with broccoli florets and chopped tarragon and serve.
Next to burgers and mounds of your favorite potato salad, this salad is a wonderful addition to any barbecue buffet. Very colorful, light and healthy. I would line up to add this salad on my plate at any barbecue celebration.
I love the crunch here, a nice new side dish to replace tired cole slaw. Tarragon has a sweet licorice flavor which is very mild and alluring. See recipes for ideas using extra flavors and textures.
Ingredients for the Vinaigrette
Julienned Vegetables, cut with a mandoline
Adding Tarragon Vinaigrette to the veggies