Why wait for summer to enjoy salad? This marinated vegetable salad recipe is a delight anytime of the year. Simple to make and full of flavor and crunch, you may even want to double the recipe to make sure there’s enough to go around.
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
Serves 8 to 10
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
½ small red onion, very thinly sliced
3 tablespoons minced fresh ginger
½ cup rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
½ 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.
This recipe appears courtesy of The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner
Photograph by Andrew Zuckerman