Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy salad of marinated veggies with carrots, zucchini, hearts of palm, and cauliflower checks all the boxes.
1/2 cup cubed zucchini
1/2 cup thinly sliced celery
1/2 cup chopped Gefen Hearts of Palm
1/2 cup carrot coins
1/2 cup diced green peppers
2 bags fresh riced cauliflower (can substitute 2 bags Beleaves Riced Cauliflower or Riced Broccoli, defrosted)
1/2 cup Tuscanini Extra-Virgin Olive Oil
1/2 cup Kedem White Wine Vinegar
1/4 cup honey mustard
1 teaspoon sugar
1 teaspoon Gefen Minced Garlic
2 tablespoons onion powder
1 teaspoon dried oregano
salt, to taste
pepper to taste
Mix up the salad ingredients in a large bowl and add the dressing.
The marinated vegetable salad can be made up to four to five days in advance of distributing and can stay fresh in the fridge for one to two months, depending on several factors (ie. container, not eating the salad directly from the bowl, size of veggies, etc.)
Photo by Sara Goldstein
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation