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Ingredients
FOR THE SALAD
4 small zucchini (1 pound)
4 medium carrots (10 ounces)
4 stalks celery (6 ounces), as white as possible
5 or 6 scallions (5 ounces)
1 small head cauliflower (1 pound), washed and separated into 1 ½-inch florets
6 large radishes, washed and cut into ¼-inch slices
FOR THE DRESSING
2 tablespoons Dijon-style mustard
⅓ cup peanut oil
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
14 grams carbs; 174 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 5 grams fiber; 343 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To cook the vegetables, bring 4 cups of water to a boil in a saucepan.
- Step 2
Meanwhile, trim and wash the zucchini. Cut into 3-inch chunks, and then into 1-inch sticks. Peel the carrots and celery, and cut both into sticks 2 inches by ½ inch. Trim and wash the scallions, and cut into 2-inch sticks.
- Step 3
Put the carrots and celery into the boiling water and cook 2 minutes. Add the cauliflower and boil 5 minutes. Then add the zucchini and cook 1 minute. Stir in the scallions and radishes and cook 10 seconds longer. Drain, reserving the vegetable stock for soup.
- Step 4
To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad. Add the hot vegetables and toss to coat with the dressing. Serve lukewarm or at room temperature, but not cold.
Private Notes