Recipe courtesy of Laura Calder
Marinated Vegetable Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 399
- Total: 30 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 5 min
Ingredients
7 ounces/200 g carrots
7 ounces/200 g haricots verts
7 ounces/200 g Savoy cabbage
7 ounces/200 g cauliflower
3 tablespoons mustard seeds
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon ground turmeric
About 1/2 cup/125 ml grapeseed or peanut oil
8 small shallots, quartered or cut into eighths, depending on the size
2 tablespoons red wine vinegar
Salt and freshly ground pepper
Lemon juice, to taste
Crusty bread, for serving
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.