The end of winter is a challenging time to find fresh, good-looking veggies in New York. The stored roots are getting old, and most of the produce that’s shipped from all across the continent understandably lacks the vital freshness that instantly inspires meals.
I find that steaming cheers up any selection of vegetables you have available, even if they’re weary from long distance travel.
And, this simple, colorful and tasty salad won’t cool you down in these chilly last weeks of winter. It’s delicious served with my favorite brown rice and, of course, tastes great with a few slices of avocado as well.
Steamed vegetable salad with black sesame flax dressing
I don’t like to shock vegetables in iced water after steaming or blanching, as I think some of the flavor gets washed away. I prefer to cook vegetables until tender, and then spread them out over large plates to cool. They will continue to cook a little, so remove the vegetables from the steamer when they are just cooked.
This salad can be eaten warm or cooled and stored in the fridge for a couple of days, just store the vegetables and dressing separately.
For the salad:
1 medium daikon, cut in ¼ inch diagonal slices
2 medium carrots, cut in ¼ inch diagonal slices
8 radishes, trimmed and cut in ¼ slices
2 medium zucchini, cut in ¼ inch diagonal slices
2 cups sugar snap peas, trimmed and halved on a diagonal
1 bunch broccolini, trimmed, large heads halved
For the dressing:
¼ cup cold pressed flax oil
4 teaspoons tamari
4 teaspoons brown rice vinegar
1 tablespoon toasted black sesame seeds
2 scallions, thinly sliced
Make the salad:
Set up a steamer, add about 1-½ inches of filtered water and bring to a boil over high heat. Add daikon, carrots and radishes and steam for 2 minutes or until beginning to soften, remove from steamer, spread over a large plate and set aside to cool.
Add zucchini and sugar snaps to steamer and steam for 1 ½ to 2 minutes or until bright green and tender. Remove from heat, spread over a large plate and set aside to cool. Steam broccolini for 2 ½ to 3 minutes or until bright green and beginning to soften, remove from heat and spread over a plate to cool.
Lift vegetables off plates and add them to a large salad bowl — lifting them ensures that you don’t add water to your salad. Gently toss to combine.
Make the dressing:
Add all ingredients to a small jar, screw lid on tightly and shake to combine. Pour over vegetables, gently toss to combine and serve.
Print recipe here.