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Cook Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large carrot, halved lengthwise and cut into 1/2-inch pieces2 cups cauliflower florets (1/2 inch)1cupgreen bean pieces (1/2 inch)1small fennel bulb, halved, cored and thinly sliced1medium red bell pepper, chopped (1/2 inch)1medium yellow bell pepper, chopped (1/2 inch)2fresh hot red peppers, such as cherry peppers or long Italian peppers, chopped (1/2 inch)2 stalks celery, thinly sliced½cupdiced red onion¾cupcider vinegar¾cupwhite vinegar½cupwater1tablespoonsugar1teaspoonkosher salt½teaspooncelery seed½teaspoondried basil½teaspoondried oregano3clovesgarlic, minced⅓cupsliced green olives3tablespoonscoarsely chopped fresh parsley2tablespoonscoarsely chopped fresh dill2tablespoonsextra-virgin olive oilFreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1large carrot, halved lengthwise and cut into 1/2-inch pieces
2 cups cauliflower florets (1/2 inch)
1cupgreen bean pieces (1/2 inch)
1small fennel bulb, halved, cored and thinly sliced
1medium red bell pepper, chopped (1/2 inch)
1medium yellow bell pepper, chopped (1/2 inch)
2fresh hot red peppers, such as cherry peppers or long Italian peppers, chopped (1/2 inch)
2 stalks celery, thinly sliced
½cupdiced red onion
¾cupcider vinegar
¾cupwhite vinegar
½cupwater
1tablespoonsugar
1teaspoonkosher salt
½teaspooncelery seed
½teaspoondried basil
½teaspoondried oregano
3clovesgarlic, minced
⅓cupsliced green olives
3tablespoonscoarsely chopped fresh parsley
2tablespoonscoarsely chopped fresh dill
2tablespoonsextra-virgin olive oil
Freshly ground pepper to taste
DirectionsBring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Be sure to use a nonreactive pan, baking dish or bowl–stainless-steel, enamel-coated or glass–when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Directions
Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Be sure to use a nonreactive pan, baking dish or bowl–stainless-steel, enamel-coated or glass–when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. Cook carrot, cauliflower and green beans in the boiling water, one vegetable at a time, until just tender, 1 to 3 minutes. Transfer the vegetables to the ice water with a slotted spoon as they are done.
Drain the vegetables and place in a large, shallow nonreactive bowl (see Tip). Add fennel, bell peppers, hot peppers, celery and onion.
Combine cider vinegar, white vinegar, 1/2 cup water, sugar, salt, celery seed, basil and oregano in a nonreactive saucepan. Bring to a boil, then simmer for 2 minutes. Pour the hot liquid over the vegetables and gently stir to coat. Let cool to room temperature, stirring occasionally, then refrigerate until cold, at least 1 hour. The longer the vegetables marinate, the more flavorful the salad will be.
To serve, strain the vegetables (reserving the pickling liquid). Return the vegetables and 3 tablespoons of the pickling liquid to the bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.) Add garlic, olives, parsley, dill and oil to the vegetables; toss to combine. Season with pepper.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Be sure to use a nonreactive pan, baking dish or bowl–stainless-steel, enamel-coated or glass–when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
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Nutrition Facts(per serving)86Calories5gFat10gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
