COMBINATION CHOP SALAD
Coleslaw, ham salad, baked potato salad, tofu egg salad plus green beans all chopped into one Combination Chop Salad. For the person who can’t make up their mind on what salad to pick, they get them all in one!
ALL PLANTS!
Makes 11 cups salad without dressing (dry mix)
F-FC ClipBoard: The salad itself is reduced fat. A little in the hot dog, a little in the tofu. That’s it. The dressing will determine how low or high you direct the fat. Veg mayo binds best for bun/bread sandwiches and when serving a scoop of combo salad on a lettuce leaf.
Mixing agar gel with veg mayo or a creamy salad dressing such as Daiya brand to your taste and thickness likes, will reduce the fat and calorie counts.
An extra virgin olive oil or light sesame oil drizzle mixed thoroughly into a portion of the combo salad, without any excess, is best for tacos and wraps or as a topper for lettuce salads. In other words just enough to glisten the pieces in the ‘chop’ rather than bathe them in the oil.
RAW VEGGIES:
3 c. cut green cabbage, 1/2 inch squares
1/2 c. cut yellow onion, 1/2 inch squares
1/2 lb. fresh string beans, ends snipped, then cut into 1 inch segments – about 1-1/2 c.
1/2 c. cut green pepper, 1/2 inch squares
POTATO & HOT DOGS:
4 med. size chilled baked potatoes – peels on – cut into 1/2 inch cubes
12 oz. pkg. veggie hot dogs – I used SMART DOGS by LIGHTLIFE, cut into 1/2 inch segments
TOFU:
12 oz. pkg. extra firm water-packed tofu – rinse, then twist tightly in thin towel to extract liquid
SEASONINGS:
2 t. salt
1 T. garlic powder
1 T. smoked paprika
2 t. dried basil
2 t. dried tarragon
1/2 t. ground allspice
1 t. turmeric
1 t. cumin
1 t. ground coriander
fresh grind black pepper to taste
1- In food processor place cabbage, onion, green beans and green pepper. Process by pulsing till evenly chopped, but before liquid begins to seep from the process. Transfer to large mixing bowl.
2- In food processor place cut potatoes and plant hot dogs. Pulse till evenly mealy but not mushy. Transfer to the cabbage veg bowl.
3- Add squeezed tofu and mix thoroughly to disperse all ingredients evenly.
- I used a pastry cutter to break it into small pieces quicker. A potato masher works too.
4- In separate cup combine all seasonings and stir well to evenly disperse.
5- Pour dry seasonings onto salad and mix till all crumbles are evenly coated. Take a couple minutes.
6- Pack loosely into covered containers and refrigerate till ready to use.
Notes: If you don’t have a food processor, then chop by hand using large, broad, sharp knife. It takes a lot longer, but it’s doable. Been there done that many times in similar circumstances.
AGAR GEL:
8 c. water
2 T. agar powder
Bring water to boil in large saucepan. Add agar, whisk immediately till dissolved. Reduce heat to low and cook about 20 minutes, whisking occasionally.
Cool to room temperature and transfer to covered containers and refrigerate for use as needed.
- Cool overnight to be sure the Agar Gel thickens to its full potential before using.
Use as thickener, as a fat replacement and as an extending agent for dressings, condiments, gravies, puddings, with no added calories or fat.
FAT-FREE CHEF™ 