Perfect for those sweltering summer days or when you’re craving something light yet satisfying, this veg mayonnaise salad is a breeze to whip up. Packed with crisp veggies and enveloped in a creamy, tangy mayo dressing, it’s a versatile dish that’s sure to please.
Why This Recipe Works
- The combination of fresh, crunchy vegetables provides a satisfying texture contrast.
- Homemade mayonnaise dressing offers a richer flavor than store-bought versions.
- It’s incredibly versatile, easily adapted to include your favorite veggies or proteins.
- Quick to prepare, making it perfect for last-minute gatherings or meals.
- The creamy dressing coats every piece evenly, ensuring every bite is flavorful.
Ingredients
- 2 cups chopped mixed vegetables (carrots, cucumbers, bell peppers)
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh herbs (dill, parsley, or cilantro)
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Chopping board and knife
Instructions
Step 1: Prep Your Veggies
Start by washing all your vegetables thoroughly under cold running water. Chop them into bite-sized pieces for easy eating. Uniform sizes ensure even coating with the dressing. Tip: For extra crunch, you can chill the chopped veggies in the fridge for about 30 minutes before mixing.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, lemon juice, and mustard until smooth. Season with salt and pepper to taste. The lemon juice adds a bright tanginess that balances the richness of the mayo. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
Step 3: Combine and Toss
Add the chopped vegetables to the bowl with the dressing. Gently toss until all the veggies are evenly coated. Be careful not to overmix to keep the vegetables crisp. Tip: Adding the herbs at this stage ensures they’re evenly distributed throughout the salad.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This step allows the flavors to meld together beautifully. The salad can be served chilled for a refreshing taste.
Tips and Tricks
For an extra layer of flavor, consider roasting some of the vegetables before adding them to the salad. Roasted bell peppers or carrots add a sweet, smoky depth. If you’re short on time, using pre-chopped vegetables from the store can be a huge time-saver. Always taste and adjust the seasoning after the salad has chilled, as flavors can mellow out in the fridge. For a dairy-free version, use vegan mayonnaise. To add a protein boost, toss in some chickpeas or grilled chicken pieces.
Recipe Variations
- Add some diced apples or grapes for a sweet contrast.
- Incorporate cooked pasta or quinoa to turn it into a hearty main dish.
- Spice it up with a dash of cayenne pepper or hot sauce.
- For a Mediterranean twist, add olives and feta cheese.
- Use avocado mayo for a healthier, creamy alternative.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill in the fridge, making it perfect for meal prep or parties. Just be sure to give it a good stir before serving to redistribute the dressing.
How long will it last in the fridge?
Stored in an airtight container, the salad will stay fresh for up to 3 days. However, the vegetables may start to lose their crunch after the first day, so it’s best enjoyed within 24 hours for optimal texture.
Can I use frozen vegetables?
While fresh is best for crunch and flavor, you can use thawed frozen vegetables in a pinch. Just be sure to drain them well to avoid watering down the dressing.
Summary
This veg mayonnaise salad is a creamy, crunchy, and utterly delicious dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a staple in your recipe collection.
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