Wednesday, July 13, 2011

Laurie's Fresh Veggie Salad

This colourful marinated salad is SUPER delicious. The first time I had it was at Thanksgiving with Tai's family, and it was one of the only vegetarian dishes there. Although I hated radishes and carrots at the time, it was either MOAR POTATOES or the salad. Thankfully, I chose the salad and haven't looked back since.

This recipe makes a HUGE batch, so I'd recommend halving it, or leaving half unmarinated until later. It needs to sit for at least 24 hours (1 full day), so it's great for throwing together Sunday and munching on for the rest of the week, or two. The marinade ingredients look kinda iffy, but trust me, it is DELICIOUS.

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Materials and Methods

1. Wash, dice, and place in a double-seal freezer bag:

1 c. radishes
1 small head cauliflower
1 c. celery
2 c. carrots
1 small head broccolli


2. In a measuring cup, combine:

1/4 c. sugar
1/4 c. salad oil
1/3 c. white vinegar
1 tsp. salt


3. Stir to homogenize and pour over veggies in bag.

4. Wait 24 hours.

5. 1 hour before serving, add frozen peas. Garnish with fancifully sliced scallion. Excellent for lunchtime bento :)