Boiled Salad with Ume Vinaigrette

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Boiled Salad with Ume Vinaigrette

 

Ingredients

 

1 cup broccoli florets

1 cup cauliflower florets

1 cup carrots, cut julienne

1 cup red radish, quartered

1 cup yellow wax beans, sliced in 1 inch lengths

water

 

Preparation:

 

In a deep bowl bring water to a boil. Add vegetables and cook until tender.

Set aside in a colander to cool off.

Place vegetables in a serving bowl and toss with the vinaigrette.

 

Ume Vinaigrette

 

2-umeboshi plums

1/2 onion, grated

Juice of one lemon

1 T. sesame tahini

Dash of umeboshi vinegar

Water or broth from boiled vegetables

 

 

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