A bright salad with fresh crunchy vegetables and an easy vinaigrette. Omit sesame seeds for serving on Passover.
- Cooking and Prep: 20 m
- Serves: 8
Prepare the Salad
Combine all vegetables in a large bowl. (See note.)
Prepare the vinaigrette. Whisk together all ingredients. Pour over vegetables and mix well.
This salad can be refrigerated for up to four days. Garnish with black sesame seeds before serving.
I recommend adding the beets just before serving, since they tend to color the salad pink. Don't omit them!