Imported from the web

Three Salads for Dinner

Name: Three Salads for Dinner
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: European
Ingredients: 800 g Carrots (peeled, grated or shredded; for the carrot and apple salad); 2 Apples (medium, peeled and diced; for the carrot and apple salad); 4 łyżki Lemon juice (drizzle over the diced apples immediately after cutting); 4 łyżki Plain yogurt (for the carrot and apple salad); 2 łyżki Horseradish (for the carrot and apple salad); 80 g Dried cranberries (for the carrot and apple salad); 50 g Cashews (or other nuts; for the carrot and apple salad); Honey (optional, a little to taste; for the carrot and apple salad); 800 g Celeriac (about 2 pieces, peeled and shredded; for the celery and leek salad); 4 łyżki Lemon juice (drizzle over the shredded celeriac immediately after shredding); 3 Leeks (small, thinly sliced); 3 łyżki Plain yogurt (for the celery and leek salad); 2 łyżki Mayonnaise (optional; for the celery and leek salad); 60 g Pecans or walnuts (for the celery and leek salad); 2 łyżki Parsley (chopped; for the celery and leek salad); Pepper (to taste; for the celery and leek salad); Honey (optional, a little to taste; for the celery and leek salad); 400 g Red cabbage (about 1/2 head, shredded, salted, and left to stand for 20 minutes; for the coleslaw); Salt (for salting the cabbage; amount not specified); 2 Carrots (medium, peeled and grated; for the coleslaw); 40 g Sunflower seeds (for the coleslaw); 2 łyżki Parsley (chopped; for the coleslaw); 2 łyżki Plain yogurt (for the coleslaw dressing); 2 łyżki Mayonnaise (for the coleslaw dressing); 2 łyżeczki Mustard (French or Dijon; for the coleslaw dressing); 1 łyżka Lemon juice (for the coleslaw dressing); 1 łyżeczka Sugar (for the coleslaw dressing); Pepper (to taste; for the coleslaw dressing)

Recipe by Praktykulinarni @praktykulinarni · Facebook

Imported by Piotr Grajnert on SeeMeCook

Three colorful vegetable salads: carrot and apple salad with horseradish and cranberries, celery salad with leek and nuts, and red cabbage coleslaw. Serve them with meat, fish, or vegetarian dishes, or as a light snack.

8 servings10 minEuropean

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Ingredients

800 g Carrots (peeled, grated or shredded; for the carrot and apple salad)
2 Apples (medium, peeled and diced; for the carrot and apple salad)
4 łyżki Lemon juice (drizzle over the diced apples immediately after cutting)
4 łyżki Plain yogurt (for the carrot and apple salad)
2 łyżki Horseradish (for the carrot and apple salad)
80 g Dried cranberries (for the carrot and apple salad)
50 g Cashews (or other nuts; for the carrot and apple salad)
Honey (optional, a little to taste; for the carrot and apple salad)
800 g Celeriac (about 2 pieces, peeled and shredded; for the celery and leek salad)
4 łyżki Lemon juice (drizzle over the shredded celeriac immediately after shredding)
3 Leeks (small, thinly sliced)
3 łyżki Plain yogurt (for the celery and leek salad)
2 łyżki Mayonnaise (optional; for the celery and leek salad)
60 g Pecans or walnuts (for the celery and leek salad)
2 łyżki Parsley (chopped; for the celery and leek salad)
Pepper (to taste; for the celery and leek salad)
Honey (optional, a little to taste; for the celery and leek salad)
400 g Red cabbage (about 1/2 head, shredded, salted, and left to stand for 20 minutes; for the coleslaw)
Salt (for salting the cabbage; amount not specified)
2 Carrots (medium, peeled and grated; for the coleslaw)
40 g Sunflower seeds (for the coleslaw)
2 łyżki Parsley (chopped; for the coleslaw)
2 łyżki Plain yogurt (for the coleslaw dressing)
2 łyżki Mayonnaise (for the coleslaw dressing)
2 łyżeczki Mustard (French or Dijon; for the coleslaw dressing)
1 łyżka Lemon juice (for the coleslaw dressing)
1 łyżeczka Sugar (for the coleslaw dressing)
Pepper (to taste; for the coleslaw dressing)

Steps

1
Prepare three separate bowls. Shred or grate the vegetables; thinly slice the leek.
2
Grate the peeled carrots into the first bowl. Peel and dice the apples, then drizzle them with lemon juice immediately.
3
Add the plain yogurt and horseradish to the carrots and apples. Mix.
4
Add the dried cranberries and nuts. Optionally sweeten with a little honey to taste, then mix the salad.
5
Shred the peeled celeriac into the second bowl and drizzle it with lemon juice immediately.
6
Add the thinly sliced leek, plain yogurt, nuts, and chopped parsley.
7
Add the mayonnaise if using. Season with pepper and optionally add a little honey to taste, then mix.
8
Shred and salt the red cabbage. Leave it to stand for 20 minutes.
9
Add the grated, peeled carrots, sunflower seeds, and chopped parsley to the cabbage.
10
In a separate bowl, combine the yogurt, mayonnaise, mustard, lemon juice, and sugar. Season with pepper.
11
Add the dressing to the coleslaw vegetables and mix until evenly coated. Serve the salads as side dishes with dinner or as a light snack.

Notes

The serving size is given for the entire set; the source states a yield of 6–8 servings, while the structured data gives 8. The text additionally mentions carrots and an apple, green bell pepper, and hazelnuts, but without quantities or instructions for using them; they were not included in the recipe. There are no detailed mixing and seasoning instructions beyond the listed ingredients, so the combining steps are minimal additions necessary to prepare the salads.