Mixed Vegetable Salad with Ginger Dressing

Vegetarian Mixed Vegetable Salad with Ginger Dressing Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mixed Vegetable Salad with Ginger Dressing is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of crunchy baby carrots, cauliflower florets, and sugar snap peas, paired with a zesty ginger dressing, creates a flavorful and satisfying salad.

History

This recipe is inspired by traditional Asian cuisine, where the use of fresh vegetables and bold flavors is common. The ginger dressing adds a unique twist to the classic vegetable salad, giving it a refreshing and tangy taste.

Ingredients

2 cups peeled baby carrots
2 cups cauliflower florets
2 cups sugar snap peas
0.5 cup freshly squeezed orange juice
1 tsp orange zest
1.5 tbsp fresh lemon juice
1 tsp lemon zest
2 tsp grated fresh ginger, or more to taste
1 tsp salt
0.5 tsp freshly ground pepper
3 tbsp canola oil

How to prepare

1. Place carrots in a 2 qt (1.89 liter) pot of boiling, salted water and cook until tender, approximately 6 minutes. Drain and immediately transfer to a bowl of ice water. Repeat the same process with cauliflower florets, cooking for about 4 minutes or until tender. Repeat again with sugar snap peas, cooking for 30 seconds. Drain well and place in a tightly sealed plastic bag. Refrigerate.
2. Combine the remaining ingredients in a plastic container and refrigerate.
3. To serve, shake the dressing well and add it to the bag of vegetables. Shake the contents to mix and transfer to a serving bowl.

Variations

Feel free to add other vegetables such as bell peppers, broccoli, or snow peas to the salad for added color and flavor.
You can also add cooked quinoa or brown rice to make it a more substantial meal.

Cooking Tips & Tricks

Be sure to blanch the vegetables in boiling water before adding them to the salad. This will help to soften the vegetables slightly while still maintaining their crunch.

- Make sure to shock the blanched vegetables in ice water to stop the cooking process and preserve their vibrant color.

- The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake before adding it to the salad.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch.

Cooking Techniques

Blanching the vegetables helps to soften them slightly while still maintaining their crunch, making them perfect for a salad.

Ingredient Substitutions

You can use olive oil or avocado oil in place of canola oil for the dressing.

- If you don't have fresh ginger, you can use ground ginger as a substitute.

Make Ahead Tips

You can blanch the vegetables and make the dressing ahead of time, then simply assemble the salad when ready to serve.

Presentation Ideas

Serve the salad in a large bowl or on a platter, garnished with fresh herbs or sesame seeds for added texture and flavor.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may separate slightly, so give it a good shake before serving.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

15g per serving

Fats

7g per serving

Proteins

3g per serving

Vitamins and minerals

This salad is rich in vitamins A and C, as well as fiber and antioxidants from the vegetables.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten.

Summary

This Mixed Vegetable Salad with Ginger Dressing is a healthy and delicious option for those looking to add more vegetables to their diet. It is low in calories and fat, but high in vitamins and minerals.

Summary

Mixed Vegetable Salad with Ginger Dressing is a flavorful and nutritious dish that is perfect for a light and refreshing meal. Packed with vitamins and minerals, this salad is a healthy option for those looking to add more vegetables to their diet. Enjoy it as a side dish or as a light lunch option.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I had been invited to a potluck picnic with some friends from my church. As I scanned the table filled with delicious dishes, my eyes landed on a colorful bowl of mixed vegetable salad with ginger dressing. I had never seen anything quite like it before. The vibrant colors and fresh ingredients beckoned to me, and I knew I had to find out more.

I approached the woman who had brought the salad and asked her for the recipe. She smiled warmly and told me that it had been passed down in her family for generations. The secret, she said, was in the homemade ginger dressing that added a unique kick to the dish. She graciously shared the recipe with me, and I couldn't wait to try it out for myself.

As I gathered the ingredients and prepared the salad, I thought about the journey that had led me to this moment. Growing up, my mother had always been the one in the kitchen, cooking up delicious meals for our family. I had watched her with awe, marveling at how she could transform simple ingredients into culinary masterpieces. I had always wanted to learn her secrets, but she was a woman of few words when it came to cooking. She would simply smile and say, "You'll learn in time, my dear."

And learn I did. As I got older, I began experimenting in the kitchen, trying out new recipes and techniques. I sought out cookbooks and cooking shows, eager to expand my culinary knowledge. But it wasn't until I started attending church potlucks and community gatherings that I truly began to learn the art of cooking from others.

I remember the first time I tasted my friend Mrs. Johnson's peach cobbler. It was a revelation, a symphony of flavors that danced on my taste buds. I begged her for the recipe, and she invited me over to her house to watch her make it. As we baked together, she shared stories of her own grandmother teaching her how to cook, passing down recipes that had been in their family for decades. I was captivated by her tales and inspired by her passion for cooking.

Over the years, I collected recipes from friends, family, and neighbors. Each dish told a story, a piece of someone's heritage and tradition. I learned how to make Mexican tamales from a coworker, Italian lasagna from a distant relative, and Chinese dumplings from a friend at church. Each recipe added a new layer to my culinary repertoire, expanding my palate and enriching my cooking skills.

And now, as I tossed the crisp vegetables in the tangy ginger dressing, I felt a sense of gratitude for all the people who had shared their recipes with me. Each dish was a piece of their history, a snapshot of their lives and traditions. And as I brought the mixed vegetable salad to the potluck picnic, I knew that I was passing on a piece of myself to others.

As the salad disappeared from the table, devoured by my friends and fellow church members, I felt a sense of pride. I had taken a simple recipe and made it my own, infusing it with my own unique twist. And as I watched the smiles and heard the compliments, I knew that I had done justice to the dish that had captured my heart from the very first moment I saw it.

So now, whenever I make mixed vegetable salad with ginger dressing, I think back to that warm summer day at the potluck picnic. I think of all the people who have inspired me and taught me along the way. And I am reminded that cooking is not just about following a recipe, but about sharing a piece of yourself with others. And that, to me, is the true joy of cooking.