Note:
Let little sous-chefs help snap or trim the beans for this quick salad. It’s never too early to learn to help out in the kitchen.
Originally published in the Today’s Parent June 2014 issue.
Quick Pickled Veg Salad
By Eshun MottThis article has not been rated yet.
PREP TIME
10 min
Makes
4 adult servings
* PLUS Cooking time: 5 minutes, Standing time: 10 minutes
Give your salad a fun new "zing!" with this quick pickled veg salad recipe. The kids can help make it, too.
Ingredients
- 1 cup white vinegar
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 bay leaves
- 1/2 tsp yellow mustard seeds
- 3 carrots , peeled and cut into thin batons (about 1 cup)
- 125 g yellow beans , trimmed
- 1/2 cup quartered radishes
- 1/4 cup sliced red onion
- 2 cups torn lettuce , optional
Instructions
- Combine vinegar, water, sugar, salt, bay leaf and mustard seeds in a pot over high heat, and bring to a boil, stirring to dissolve sugar.
- Add carrots, turn heat to medium-low and simmer for 2 min. Add beans and simmer 3 min longer or until vegetables are
just tender-crisp. - Remove from heat and add radishes and red onion, stirring to combine. Let stand 10 min to cool. Serve over lettuce if desired.
Nutrition (per serving)
- Calories
- 59,
- Protein
- 1 g,
- Carbohydrates
- 14 g,
- Fat
- 0 g,
- Fibre
- 3 g,
- Sodium
- 260 mg.
