Step By Step Instructions:
Bring a pot of water to a rolling boil. Add a pinch of salt
. Cook carrots
until crisp-tender, about 2 minutes. Drain and transfer to a mixing bowl. In the same water, cook green beans until crisp-tender, about 3 minutes. Drain and add to carrots. In the same water, cook cauliflower
until crisp-tender, about 3 minutes. Drain and add to carrots. Finally, in the same water, cook broccoli
until bright green and crisp-tender, about 3 minutes. Drain and add to carrots.
Gently toss vegetables to combine and serve.
Cook’s Tip: Vary the vegetables, but keep them on the lighter side…Chinese cabbage, head cabbage, dark leafy greens, daikon
. Avoid harder, heavier vegetables, as they take too long to cook. You may also toss the boiled salad with brown rice, umeboshi vinegar or lemon juice to add a bit more sparkle.