Marinated dandelion salad option 1 involves soy sauce.
Not to go overboard on the fall dandelions or anything, but last night’s fresh marinated dandelion salads came out so good and were so fast and easy to make that I figured I’d write up a short post about them. The recipes start out the same and then it is simply a matter of picking one sauce or the other depending on the recipe you’re going for.
Ingredients:
- 1.5 cups dandelion greens or thereabouts
- 1.5 cups red cabbage or thereabouts
- 1 medium onion
- Soy sauce (option 1)
- French dressing (option 2)
Instructions:
Marinated dandelion salad option 2 has French dressing.
Finely chop and then toss together the dandelion greens, red cabbage, and onion. I used a food processor and it took like 2 minutes. Then add a few teaspoons of your sauce of choice to taste and toss.
- Option #1 with soy sauce makes an Asian-style marinated cabbage salad that seems like it would be good with sushi, Chinese food, or Thai food.
- Option #2 with French dressing would probably be good at a summer barbecue with hamburgers or veggie burgers.
When I did it, I made a big batch of the finely chopped veggies and then divided it into two bowls so I could make both salads and serve them side-by-side for a taste test. Gregg preferred Option #1 (with soy), although personally I found both salads very much to my liking.
And that’s all, folks–making this the shortest post I have ever written!
Tagged with: Colorado • dandelion • Denver • east coast • foraging • greens • introduced • New Hampshire • New York • non-native • Pennsylvania • recipes • Rocky Mountains • salad • urban foraging
Filed under: edible • high altitude
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