Courtesy of A 
White House Garden Cookbook by Clara Silverstein, developed by Rebecca Wheeler

This sweet, light, crunchy salad is the perfect accompaniment to a summer meal and is so much better than traditional mayo-laden cole slaw.

Ingredients:
1 cup distilled white vinegar

1 cup sugar

1 teaspoon salt

1 large cucumber

1 small red pepper

1 carrot

1/2 cup cherry tomatoes, halved

1/2 cup roasted unsalted peanuts
, finely chopped
1/2 cup cilantro leaves and stems

, chopped

Directions:

1. In a small saucepan over medium heat, combine vinegar, sugar, 
and salt.
2. Bring the mixture to a boil, stirring to dissolve the sugar 
and salt. Cook for 1 minute at a gentle boil, stirring occasionally. 
Remove from the heat and cool to room temperature.

3. When ready to serve, peel the cucumber and cut in half lengthwise. 
Scrape out the seeds with a spoon. Cut crosswise into slices.
4. Dice the 
red pepper and remove the seeds.
5. Grate or finely slice the carrot.
6. Place the cucumber, red pepper, carrot, cherry tomatoes, peanuts, and cilantro 
in a mixing bowl.
7. Pour the cooled vinegar dressing over the salad 
ingredients and mix gently.
8. Serve cold or at room temperature.

Yield: 3-4 cups

We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!

Posted on May 23, 2012