This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Peel It.
I remember as a young kid learning how to use the vegetable peeler. It was one of those tasks easily pawned off while mom was doing the real cooking. I washed and peeled my fair share of potatoes, carrots, apples, cucumbers, beats and anything else that came my way. I also learned not to stuff the peels down the garbage disposal after the third or fourth time I clogged it up and jammed the motor. Eventually I started saving and composting any vegetable peels I had, but these days I look for ways to use them. This simple and colorful salad is a great way to take advantage of those peeled veggies.
This is a fun and easy salad to prepare with kids. Once kids get familiar with how to use the peeler, you can let them pick the colors they want to add by choosing the veggies they want to peel. The ribbon salad is great with any of the usual dressings but a simple mayo-based slaw dressing works great or try tossing it in a little pesto.