The Crunchiest Vegetable Salad Recipe

Name: The Crunchiest Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 English hothouse cucumber, very thinly sliced; 4 small radishes, trimmed, very thinly sliced; 2 scallions, very thinly sliced; 1 pound mixed snap beans (such as green, wax, and/or Romano); Kosher salt; 4 ounces sugar snap peas; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 1 tablespoon soy sauce; 2 teaspoons toasted sesame seeds; 1/4 teaspoon sugar; Kosher salt, freshly ground pepper

Servings: persons

1/2 English hothouse cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions, very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
Kosher salt
4 ounces sugar snap peas
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt, freshly ground pepper

1
Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
2
Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
3
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
4
Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
5
Beans and peas can be blanched 2 days ahead. Cover and chill.
6
Dressing can be made 2 days ahead. Cover and chill.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 English hothouse cucumber, very thinly sliced, 4 small radishes, trimmed, very thinly sliced, 2 scallions, very thinly sliced, 1 pound mixed snap beans (such as green, wax, and/or Romano), and more.

Yes, The Crunchiest Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

The Crunchiest Vegetable Salad

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