I love making this recipe because it’s so versatile. Below is a sample combination of vegetables. Feel free to add or omit based on your preference. Other vegetables I like to include are baby corn, hearts of palm, sliced zucchini, colorful peppers, broccoli, etc. (If you’re using broccoli, add it to the salad immediately before serving so it stays a nice bright green color.)
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Place all ingredients in a container and marinate at least two to three hours before serving.
Photography: Hudi Greenberger
Food and Prop Styling: Janine Kalesis