epicurious4.1
The Crunchiest Vegetable Salad
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further.
👥 4 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pot
- ●whisk
📝 Preparation Steps
1
Prepare the vegetables:
2
Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least ⏱️ 15 minutes and up to ⏱️ 1 hour. Drain and pat dry.
3
Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about ⏱️ 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
4
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
sugar snap peas4 ounces
5
Make the dressing and assemble:
6
Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
fresh lime juice3 tablespoonssoy sauce1 tablespoon
7
Do Ahead
8
Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...