Marinated Vegetable Salad
Servings
8 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