Recipe courtesy of Laura Calder
Save Recipe Print
Total:
30 min
Prep:
10 min
Inactive:
15 min
Cook:
5 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

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. 

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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Marinated Vegetable Salad

Recipe courtesy of Trisha Yearwood

Marinated Fried Tofu and Vegetable Salad with Mesclun

Recipe courtesy of Jeanne Lemlin

Browse Reviews By Keyword

          Latest Stories