Skip to main content

Marinated Vegetable Salad

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!

  • Duration
  • Prep Time
  • 8-10 ServingsServings


  • 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


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