THE RECIPE JOURNAL · Side Dish
Vinegar-Infused Veggie Salad
This refreshing salad combines crisp vegetables with a tangy vinegar dressing that brightens every bite. It's a simple, vibrant way to enjoy fresh flavors and add a zesty twist to your meal.
FROM THE KITCHEN • Vinegar-Infused Veggie Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming the olive oil in a small pan over medium heat. Toss in the sesame seeds and cook them, stirring often, until they turn a light golden brown—this usually takes about 3 minutes. Transfer the toasted seeds to a bowl and let them cool to room temperature.
02
Step 2
Once cooled, whisk in the vinegar, teriyaki sauce, black pepper, red pepper flakes, grated ginger, and a bit of sweetener to make the dressing. Add the chopped celery, green onions, carrots, bell pepper, cucumber, and onion to the bowl. Give everything a good stir so the veggies are nicely coated with the dressing.
03
Step 3
Cover the salad and pop it in the fridge for a while to let the flavors meld and chill before serving.
Why you’ll love it
This salad is bright and tangy with a refreshing vinegar kick. It’s full of crisp vegetables that add great texture and color. Plus, it’s easy to make and perfect for a light, healthy meal or side dish.
How to serve
Serve chilled as a side to grilled meats or fish. It also pairs well with sandwiches or wraps for a quick lunch. For a more filling option, toss in some cooked beans or quinoa.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. The salad is best eaten within 2 days to keep the vegetables crisp. If it becomes too tangy, add a small amount of olive oil or a pinch of sugar before serving again.
