As I’ve mentioned in previous posts, I am a pretty devoted user of the food processor. Mine is absolutely my most used electrical appliance, and I suspect the third most used tool in my kitchen overall (tools # 1 and 2 being a vegetable knife and a cast iron skillet, respectively). And my latest food processor obsession is definitely the shredded salad.
One of my finicky salad turn-offs are pieces that are too large. They’re awkward to eat and they never really feel like a “dish” so much as a jumbled crudite plate with lettuce. A grated salad is perfect for my aversion to large pieces, and by using the food processor to do the work, it’s also faster to prepare. You can keep things simple and use just a few ingredients (as with my shredded zucchini salad), or add a little of everything and create a dish with a bold, vibrant blend of colors and flavors. Today’s salad tends more towards the “little of everything” end of the spectrum and features a wide array of vegetables. A tangy, salty dressing based around my thai pesto holds it all together, and a bit of papaya provides a slightly sweet counterpoint to all the savory.
To make more of a one-bowl meal, this salad would also be wonderful bulked up with a hearty grain like farro or wheatberries. You could also add a legume like chickpeas, or some cubes of fried tofu if you prefer.
Rainbow shredded salad with thai pesto dressing
serves 4-6 as a side or starter
Ingredients
10 oz zucchini
4 oz red cabbage
1 large carrot
2-3 radishes
5 oz papaya (1/6 to 1/4 of a full fruit)
2-3 leaves curly green kale, stems removed, sliced into thin strips
1/4 c. thai pesto, thinned out with 1-2 tsp tamari and 2-4 tbsp rice vinegar
1/4 c. roasted salted peanuts, roughly chopped
2-3 scallions, sliced
Using a food processor fitted with the grating attachement, grate the zucchini, cabbage, carrot, radishes, and papaya. Transfer to a large bowl and mix with the kale and pesto dressing. You’ll want to apply some force when mixing in the dressing so that it has a chance to work into the firmer vegetables. Garnish with scallions and peanuts and serve. For a make-ahead lunch, prep the salad, minus the dressing, the night before, then mix in dressing immediately before eating.
Chocolate & Vegetables 
loving the look of this salad.. definitely need to recreate the recipe, love coming across new salad ideas!
I’ve never heard of thai pesto, but it sounds great! And I completely agree about not liking big salad chunks. I like small pieces too!!!
Yup, small pieces are where it’s at.
I love how vibrant and colorful this salad is! I definitively need to try this out – I love finding new salads to add to my repertoire!
My food processor is definitively one of my most used appliances as well (up there with the hand-held blender!) 😀
Ha, the blender is up near the top of my “to get” list! Every winter I am reminded I need one for making soup an easier task. Maybe this year I will get my act in to gear on that 🙂
This is a total dinner dream! Love this!
I’ve never had Thai pesto (I bet the Thai basil leaves are pretty tasty in a pesto). What a lovely rainbow-colored salad…mmmm!
wow, the pesto sounds amazing! I love any type of pesto and peanuts, so yes, I need to make this now!
I love anything with Thai dressing and this salad looks so so flavorful!
The colours in that salad look incredible! I’m definitely going to have to try it, especially with that Thai pesto, thanks for the great recipe!
that salad would be perfect for my lunch – looks beautiful too – I am with you on salads chopped well – your description of large pieces being like a crudite jumble is amusing and spot on
Other than my blender it’s my food processor that sees the most action in my kitchen as well and I do love a good shredded salad!
Food processors for all! Ours really does seem like a wondertool at times.