Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 small zucchini (1 pound); 4 medium carrots (10 ounces); 4 stalks celery (6 ounces), as white as possible; 5 or 6 scallions (5 ounces); 1 small head cauliflower (1 pound), washed and separated into 1 1/2-inch florets; 6 large radishes, washed and cut into 1/4-inch slices; 2 tablespoons Dijon-style mustard; ⅓ cup peanut oil; 1 tablespoon cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

4 small zucchini (1 pound)
4 medium carrots (10 ounces)
4 stalks celery (6 ounces), as white as possible
5 or 6 scallions (5 ounces)
1 small head cauliflower (1 pound), washed and separated into 1 1/2-inch florets
6 large radishes, washed and cut into 1/4-inch slices
2 tablespoons Dijon-style mustard
⅓ cup peanut oil
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
To cook the vegetables, bring 4 cups of water to a boil in a saucepan.
2
Meanwhile, trim and wash the zucchini.
3
Cut into 3-inch chunks, and then into 1-inch sticks.
4
Peel the carrots and celery, and cut both into sticks 2 inches by 1/2 inch.
5
Trim and wash the scallions, and cut into 2-inch sticks.
6
Put the carrots and celery into the boiling water and cook 2 minutes.
7
Add the cauliflower and boil 5 minutes.
8
Then add the zucchini and cook 1 minute.
9
Stir in the scallions and radishes and cook 10 seconds longer.
10
Drain, reserving the vegetable stock for soup.
11
To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad.
12
Add the hot vegetables and toss to coat with the dressing.
13
Serve lukewarm or at room temperature, but not cold.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 small zucchini (1 pound), 4 medium carrots (10 ounces), 4 stalks celery (6 ounces), as white as possible, 5 or 6 scallions (5 ounces), and more.

Yes, 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.

Vegetable Salad

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