Name: Marinated Vegetable Salad
Prep time: 5 min
Total time: 5 min
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

Marinated Vegetable Salad

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!

Marinated Vegetable Salad

Prep Time 5

Total Time 5

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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

Instructions

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