Best Crudite Salad With Mango Dressing Recipes

Crudites Slaw with Honey-Mustard Dressing image

Provided by Trisha Yearwood

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 cups leftover crudites, such as carrots, broccoli, celery, sugar sharp peas and cauliflower
1 tablespoon plus 1 1/2 teaspoons grainy mustard
1 tablespoon plus 1 1/2 teaspoons honey
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
3 tablespoons sour cream
Kosher salt and freshly ground black pepper

Steps:

Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay).
Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.

Winter Crudite Salad image

Provided by Martha Stewart

Number Of Ingredients 7

1/2 teaspoon Dijon mustard
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery root, (about 3/4 pound)
4 carrots, cut into 2 1/2-inch julienne strips
8 red radishes, (about 1/2 pound), thinly sliced

Steps:

In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.