Mini Salad Cakes
Elevate your salad presentation with these vibrant and nutritious Mini Salad Cakes. Inspired by Japanese food styling, these individual servings combine fresh vegetables and fruits in a visually appealing format, perfect for potlucks, brunches, or elegant appetizers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (only blanching cabbage)
- Total Time: 30 minutes
- Yield: 3 mini salad cakes (1 of each variety)
- Category: Salad
- Method: No-cook (assembly)
- Cuisine: Fusion (Japanese-inspired presentation)
- Diet: Vegetarian
Ingredients
- 1. Cabbage and Corn Salad Cake
- 2 cabbage leaves
- ¼ bell pepper, chopped
- ⅓ cup corn
- Chopped fresh cilantro
- 1 small red onion, minced
- 2 or 3 bocconcini or mozzarella balls
- Dressing:
- ½ cup plain nonfat yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 2. Strawberry and Cucumber Salad Cake
- 1 cup strawberries, hulled and chopped
- ½ cucumber, thinly sliced
- 1 small red onion, sliced
- Mint leaves, shredded
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Cilantro
- Sliced scallion greens, for garnish
- 3. Avocado Cucumber Salad Cake
- 1 avocado
- ½ cucumber, sliced
- Cherry tomatoes, sliced
- Cilantro
- 1 small red onion, sliced
- Lemon juice
- Chili pepper flakes
- Sliced scallion for garnish
Instructions
- Cabbage and Corn Salad Cake
- Blanch cabbage leaves in boiling water for one minute.
- In a bowl, mix bell pepper, corn, cilantro, and red onion with 1–2 tablespoons of dressing.
- Line a ring mold with cabbage leaves, fill with vegetable mix, and press gently.
- Remove mold and top with halved bocconcini, cilantro, and cracked pepper.
- Strawberry and Cucumber Salad Cake
- Line the bottom of a ring mold with cucumber slices.
- Alternate layers of chopped strawberries and red onion.
- End with a cucumber layer and garnish with red onion rings, cilantro, and scallion.
- Drizzle with olive oil and balsamic vinegar; season to taste.
- Avocado Cucumber Salad Cake
- Dice half the avocado, mash the other half with lemon juice.
- Layer cucumber, onion, tomatoes, and diced avocado in a mold, pressing each layer.
- Remove the mold, spread mashed avocado on top and sides.
- Decorate with cucumber slices, tomatoes, onion rings, cilantro, scallions, and chili flakes.
Notes
- Use a ring mold or a clean can with both ends removed for shaping.
- Prepare all ingredients ahead and assemble just before serving.
- Swap in your favorite seasonal produce, cheeses, or herbs.
Find it online: https://yumfamilyrecipes.com/mini-salad-cakes/
