Marinated Vegetables

Brynie Greisman Brynie Greisman
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When my niece, SG, was in seminary and used to come to me, she went crazy over this salad. We knew that when she was coming for Shabbat we had to make “her” salad. I usually double or triple this recipe. It’s easy, colorful, and delicious, and lasts in the fridge for a while. It goes with fish, chicken, or meat.

3h 9
Easy Vegan Gluten Free Low Fat Low Carb Vegetarian Pescatarian Passover Parve

Directions

Prepare the Salad

  1. Slice all the veggies into rounds in the food processor. Place into a bowl.

Prepare the Dressing

  1. Pour the vinegar and sugar into a pot and set over a high flame. Bring to a boil.

  2. Lower the flame and add the oil, garlic, salt, and pepper. Cook for a few minutes.

  3. Cool the dressing slightly and pour over the veggies. Mix to coat evenly.

  4. Let the vegetables marinate for a few hours until serving.

Credits

Tips:

Please keep in mind that when figuring how much salad you need, two vegetables are enough for three people. Therefore if you follow this recipe exactly — you can definitely play around here, adding other veggies like fresh cauliflower/broccoli florets and adjusting the seasonings — you will have enough for approximately nine people. Remember that only you know how much salad your family eats, so adjust quantities accordingly.

Description:

Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.

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1 Comment

Esther •

Serving temperature What temperature should this be served at?

Chaia Frishman •
Reply to Esther

Room temp, in my opinion.