Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 5 min
Total time: 5 min
Yield: 8-10 Servings
Ingredients: 1 pound haricots verts, trimmed; 4 carrots, peeled and cut into thin julienne; 2 cups sugar snap peas, trimmed; 1 cup frozen shelled edamame, thawed; 1 large bunch asparagus, trimmed and cut into 2-inch pieces; 1/2 small red onion, very thinly sliced; 3 tablespoons minced fresh ginger; 1/2 cup rice vinegar; 2 tablespoons toasted sesame oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Author:

Kim Kushner

Publish date:

Sep 30, 2014

marinated vegetable salad modern menu raw vegan

The longer this salad marinates, the more flavorful it is. It’s my go-to summer Sunday night salad; I make enough to last for the week!

5minDuration
5minPrep Time
8-10 ServingsServings

Ingredients

1 pound haricots verts, trimmed
4 carrots, peeled and cut into thin julienne
2 cups sugar snap peas, trimmed
1 cup frozen shelled edamame, thawed
1 large bunch asparagus, trimmed and cut into 2-inch pieces
1/2 small red onion, very thinly sliced
3 tablespoons minced fresh ginger
1/2 cup rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

Combine the haricots verts, carrots, snap peas, edamame, asparagus, onion, ginger, rice vinegar, sesame oil, salt, and pepper in a gallon-size resealable bag or a rigid container and seal. Marinate in the refrigerator for 1 hour or up to 1 week. Bring to room temperature before serving.

Source: The Modern Menu: Simple. Beautiful. Kosher.
Photographs by Andrew Zuckerman