Boiled Vegetable Salad with Umeboshi-Scallion Dressing

Boiled vegetables are not boring, contrary to popular belief.

To be honest, I was grabbed by the pretty picture of the assortment of vegetables together.  It looked like a magical vegan rainbow!


  • 1/2 head cauliflower, trimmed into florets
  • 6 red radishes, trimmed (I forgot these, oops!)
  • 1.5 celery stalks, cut into 1/4 in slices
  • 1 yellow squash, cut into 1/4 in thick half-moons
  • 1/2 head broccoli, trimmed into florets
  • 2 medium carrots, peeled and cut into 1 in pieces


  • 1/2 c water
  • 1.5 tbsp umeboshi paste
  • 3 scallions, cut diagonally

For the veggies: Bring a saucepan of lightly salted water to boil.  Work with one vegetable at a time, and cook in the order listed until the colors brighten and they are just tender, which takes about two minutes each.  After each vegetable is cooked, immediately submerge in ice water to stop from cooking more, then drain and pat dry.

For the dressing: Whisk the water with the umeboshi paste in a small bowl, then add the scallions.

Gently toss the vegetables in a large bowl with the dressing to coat.  You can serve with sesame seeds if you like.

Beyond being healthy and packed full of nutrients, this dish was easy to make and enjoyable.  We had some ripe strawberries, blackberries and raspberries on the side that balanced out the salty taste of the dressing, without taking away from the garden-fresh taste of the veggies.


Comments are closed.