Recipe courtesy of Laura Calder
Episode: French Africa
Print
Marinated Vegetable Salad
Total:
30 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 7 ounces/200 g carrots
  • 7 ounces/200 g haricots verts
  • 7 ounces/200 g Savoy cabbage
  • 7 ounces/200 g cauliflower
  • 3 tablespoons mustard seeds
  • 2 tablespoons minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon ground turmeric
  • About 1/2 cup/125 ml grapeseed or peanut oil
  • 8 small shallots, quartered or cut into eighths, depending on the size
  • 2 tablespoons red wine vinegar 
  • Salt and freshly ground pepper
  • Lemon juice, to taste
  • Crusty bread, for serving

Directions

Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets. 

Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Marinated Veggie Kebabs with Halloumi Cheese

Recipe courtesy of Kelsey Nixon

Ginger Marinated Roasted Vegetables

Marinated Vegetables: Verdure in Scapece

Recipe courtesy of Mario Batali

Marinated Crab Salad

Recipe courtesy of Alton Brown

Grilled Veggie Salad

Squash and Cucumber Marinated Salad

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Marinated Salmon with Fennel Salad

Recipe courtesy of Michael Chiarello

Cucumber and Marinated Seaweed Salad

On TV