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Recipe by Faigy Grossman

Pickled Veggie Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

I love a salad that stays crunchy for more than one seudah’s worth, and this one fits the bill! You can use purchased dressing for easy marinating, and the salad will only take a couple of minutes to put together — a boon when you’ve got at least 10 more items to cross off on the “to cook” list!

Ingredients

Pickled Veggie Salad

  • 1/4 cup diced red onion

  • 2 carrots, sliced into thin rounds

  • 2 stalks celery, sliced

  • 1 cup fresh bean sprouts

  • 1 cup chopped fresh cauliflower (you can use Beleaves Frozen if you can’t find fresh)

  • 1 cup trimmed green beans, cut into thirds

Directions

Prepare the Pickled Veggie Salad

1.

Combine all vegetables in a mixing bowl.

2.

Add dressing and seasonings, and stir to coat. Refrigerate at least 30 minutes before serving.

3.

Garnish with chopped cashews, for additional flavor.

Credits

Props and Styling by Goldie Stern
Photography by Felicia Perretti

Pickled Veggie Salad

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