I look forward to the opening of the Lodi Farmer’s Market each spring. I can hardly wait to get my hands on the produce. I end up with so much greenery and fruit that I can barely get it stuffed into the fridge then I scramble to get it all used before anything spoils.
I’m doing better this year. Moreover, I found a way to use all those fresh, crunchy vegetables in a novel and terrific warm weather salad that doubles as a relish for barbequed meats. Actually, it should even be acceptable to those who don’t like a strong vinegar taste. I can even see this as an alternative to the traditional sweet slaw topping on Carolina-style pulled pork. Use nearly any firm vegetable combination and let it briefly marinate in the addictive sweet and sour lime-rice vinegar dressing. This is an especially good choice for a salad that may have to sit out on a picnic table, because it cannot spoil like a mayonnaise-based salad.
Farmer’s Market salad
Prep 5 cups total any or all of the following vegetables:
1/2 red, white or yellow onion, sliced thinly
One or more unpeeled thin-skinned cucumbers, such as hothouse or Japanese, halved and thinly sliced
Daikon radish, peeled with potato peeler and cut into medium dice
Carrots, peeled and coarsely shredded or cut into matchsticks
1/2 cup rice vinegar
Juice of one or more limes (for 2 tablespoons)
6 tablespoons sugar
1 teaspoon sea salt
1 fresh chile, such as jalapeno, minced
1/2 cup cilantro, coarsely chopped
Place vinegar, lime juice, sugar and salt in large nonmetal bowl. Stir until sugar and salt have dissolved. Add chili and cilantro. Add vegetables and toss gently to blend flavors. For best flavor, prepare salad about an hour before serving at cool room temperature. Use within 2 days. Servings vary depending on portion sizes.
Lori Bowles lives in Lodi with her husband Jeff and is living the semi-retired life while staying current on food trends. She enjoys searching out local purveyors of the best that Lodi has to offer.
Contact Pam Bauserman at 209-369-7035 or email@example.com