Nostalgic Delight: Crispy Vegetable Salad Bread
Easy Homemade Vegetable Salad Bread from Your Fridge
Whip up this incredibly simple vegetable salad bread using leftover veggies from your fridge! It’s a perfect, delightful snack for kids and a delicious trip down memory lane. The satisfying crunch of fresh vegetables combined with a tangy, sweet dressing makes this a beloved classic. Get ready to enjoy a taste of nostalgia!
Bread and Filling Ingredients- Cabbage 300g (approx. 1/4 head): Finely shredded.
- Onion 1/6 (approx. 30g): Thinly sliced, soaked in cold water for 10 minutes to remove pungency, then thoroughly squeezed dry.
- Carrot 1/2 (approx. 50g): Thinly shredded.
- Cucumber 1/2 (approx. 80g): Seeds removed with a spoon, then thinly sliced. (This step can be skipped if eating immediately, but it helps reduce moisture if storing for 1-2 days).
- Crab sticks (imitation crab meat) 5 sticks (approx. 100g): Shredded by hand or chopped.
- Sliced ham 100g (approx. 3-4 slices): Thinly shredded.
- Hot dog buns 10-12: Can be substituted with sandwich bread or brioche buns.
Salad Dressing- Ketchup 5 Tbsp: Provides the tangy and sweet base.
- Mayonnaise 5 Tbsp: Adds creaminess and rich flavor.
- Salt 1/4 tsp: Enhances the overall taste of the ingredients.
- Sugar 1 Tbsp: Balances the flavors with a touch of sweetness.
- Black pepper a pinch: Adds a subtle aromatic finish.
- Ketchup 5 Tbsp: Provides the tangy and sweet base.
- Mayonnaise 5 Tbsp: Adds creaminess and rich flavor.
- Salt 1/4 tsp: Enhances the overall taste of the ingredients.
- Sugar 1 Tbsp: Balances the flavors with a touch of sweetness.
- Black pepper a pinch: Adds a subtle aromatic finish.
Cooking Instructions
Step 1
Start by thinly slicing 1/6 of an onion. Soaking these slices in cold water for about 10 minutes will mellow out their sharp bite, resulting in a sweeter, milder flavor. After soaking, drain the onion slices well by squeezing out excess water with your hands.
Step 2
Take half a cucumber and, using a spoon, gently scoop out the watery seeds from the center. This not only improves the texture but also helps prevent the salad from becoming too watery, especially if you plan to store it. Once the seeds are removed, thinly slice the cucumber. If you’re making the salad bread to be eaten right away, you can skip the seed removal, but it’s recommended if you plan to store it for a day or two to keep the bread from getting soggy.
Step 3
Next, finely shred the cabbage, carrot, crab sticks, and sliced ham. Place the pre-drained onion and sliced cucumber into a large bowl. Add all the other shredded ingredients to the bowl. Having all your vegetables prepared and in one place makes the dressing process much smoother.
Step 4
Now it’s time to mix in the dressing ingredients that will bring all the flavors together. Measure out 5 tablespoons of ketchup, 5 tablespoons of mayonnaise, 1/4 teaspoon of salt, 1 tablespoon of sugar, and a pinch of black pepper. Add all these to the bowl with the vegetables. Gently toss everything together with a spoon or spatula, ensuring that the dressing coats all the ingredients evenly. Be careful not to overmix, as this can make the vegetables mushy.
Step 5
Instead of serving immediately, cover the bowl with plastic wrap or a lid and let the salad chill in the refrigerator for at least 30 minutes. This resting period allows the vegetables to soften slightly and the flavors to meld beautifully, creating a more harmonious and delicious salad. This step is also crucial because if the vegetables are too crisp, they can easily pop out of the bread or make it difficult to assemble neatly. Letting them rest slightly makes for easier filling and a neater presentation.
Step 6
Prepare your hot dog buns. Carefully slice each bun lengthwise, but don’t cut all the way through, leaving one side attached to create a hinge. Gently press down on the inside of the bun to create a little extra space for the filling. Then, generously spoon the chilled vegetable salad into the opened buns. Your delightful vegetable salad bread is now ready to enjoy!
Step 7
This recipe yields approximately 10 to 12 salad buns, based on standard 27g hot dog buns. Don’t let any leftover salad go to waste! You can use it to create a delicious, retro-style homemade hamburger. Simply fill your burger buns generously with the salad, and add toppings like mustard, a fried egg, or a burger patty for an extra treat. It’s a wonderful way to make a nostalgic and satisfying meal that the whole family can enjoy!
