A bright salad with fresh crunchy vegetables and an easy vinaigrette. Omit sesame seeds for serving on Passover.
Julienned Salad
Recipe By Efrat Libfroind
- Cooking and Prep: 20 m
- Serves: 8
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Contains:
Ingredients (15)
Salad
Vinaigrette
Garnish
Start Cooking
Prepare the Salad
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Combine all vegetables in a large bowl. (See note.)
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Prepare the vinaigrette. Whisk together all ingredients. Pour over vegetables and mix well.
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This salad can be refrigerated for up to four days. Garnish with black sesame seeds before serving.
Tip:
I recommend adding the beets just before serving, since they tend to color the salad pink. Don't omit them!
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