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Scrap Salad

This 'Scrap Salad' transforms often-discarded vegetable and fruit parts, like carrot and broccoli stems, into a vibrant, healthy, and easy side dish. Grated produce is combined with raisins and celery, then tossed in a simple, tangy apple cider vinaigrette, making it a sustainable and flavorful addition to any meal.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 356.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 carrots peeled
  • 2 apples
  • 2 broccoli stems
  • 1/2 cup raisins
  • 2 stalks celery thinly sliced
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • Pinch kosher salt
  • Freshly ground black pepper

Equipment

  • 1 Box Grater
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Chef's Knife and Cutting Board

Method
 

  1. Grate the carrots, apples and broccoli stems into a medium bowl. Add the raisins and celery and toss to combine.
  2. In a separate bowl, whisk together the apple cider vinegar, olive oil, mustard, salt and some pepper. Pour the dressing into the scrap salad to coat, adding as little or as much as you like.

Notes

1. For best texture and flavor, ensure all ingredients are well-chilled before assembly. The crispness of the carrots, apples, and broccoli stems is key.
2. When grating, vary the pressure to get a mix of finer and coarser shreds, which adds complexity to the salad's texture. For apples, grate just before mixing to minimize browning.
3. The dressing is simple but effective. For a richer, more emulsified vinaigrette, slowly drizzle the olive oil into the vinegar and mustard while continuously whisking. Taste and adjust seasoning; a touch of maple syrup or honey can balance the acidity if desired.
4. This salad is highly adaptable. Consider adding toasted nuts (walnuts, pecans) or seeds (sunflower, pumpkin) for extra crunch and healthy fats. Fresh herbs like parsley or cilantro can also brighten the flavor profile.