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Parve
Easy
9 Servings
Allergens 
No Allergens specified
3 Hours
Diets
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.
1 red pepper
1 green pepper
2 zucchini, peeled
2 carrots, peeled
1 small purple onion
3/8 cup distilled vinegar
3 tablespoons sugar
1 tablespoon oil
1 garlic clove, chopped or 1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
Slice all the veggies into rounds in the food processor. Place into a bowl.
Pour the vinegar and sugar into a pot and set over a high flame. Bring to a boil.
Lower the flame and add the oil, garlic, salt, and pepper. Cook for a few minutes.
Cool the dressing slightly and pour over the veggies. Mix to coat evenly.
Let the vegetables marinate for a few hours until serving.
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.
How Would You
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Serving temperature What temperature should this be served at?
Room temp, in my opinion.