Recipe courtesy of Laura Calder

Marinated Vegetable Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets. 
  2. Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
19m Easy 99%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
17m Easy 100%
CLASS
12m Easy 99%
CLASS
21m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now