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Native Cooking

Salad to Share!


Last updated 6/3/2019 at 2:54pm

Pille-Riin Priske

May and June are the most beautiful months of the year. May always makes me think of my mother because her birthday is in May and so is Mother's Day.

Then there is Cinco de Mayo and all that Mexican food to prepare and eat. May brings flowers everywhere and happy faces. June is major strawberry time. School's out for summer and lots of romances begin and start to flourish. Graduations, parties, visits and the best party of all: pow wow!

For these events and others we usually are asked to bring an edible contribution. This delicious, portable salad is great and travels well in one of those plastic shoe boxes which are great for transporting and for the fridge.

Delicious Portable Salad

Wet two paper towels with cold water and fold to fit the bottom of a clean plastic shoe box.

1 each green bell pepper, 1 red, 1 yellow and 1 orange if available, chop coarse

1 jalapeno, chopped fine

1 large sweet red onion, chopped fine

2 cans baby corn

1 medium jicima, cut in matchstick size

1 small celery root steamed and cut thin like jicima

1 package, or your own combination, of mixed greens

Mix all together well and dress with your favorite dressing or vinaigrette:


1/2 cup red wine vinegar

11/2 cup light olive oil

1/2 teaspoon sugar

3 shakes of seasoned salt

Shake well, pour on salad and stir to cover all pieces and chill for 1/2 hour before serving.

Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table.


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