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Ingredients
- 1 1/2 (stalk) celery, cut diagonally into 1/4-inch thick slices (about 1 cup)
- 1 (whole) yellow squash, cut into 1/4-inch thick half-moons (about 1 cup)
- 1/2 (head) broccoli, trimmed into florets (about 1 1/2 cups)
- 2 (medium) carrots, peeled and roll-cut into 1-inch pieces (about 1 cup)
- 1 (tablespoon) rice vinegar
- 2 (tablespoon) sweet plum jam
- 3 (stalk) green onions, thinly sliced diagonally
Directions
- Vegetables: Bring a large saucepan of lightly salted water to a boil over high heat. Working with 1 vegetable at a time, cook the vegetables in the order listed until their colors brighten and they are just tender, about 2 minutes for each vegetable. After each vegetable is cooked, immediately submerge it in a large bowl of ice water to stop it from cooking, then drain it well and pat dry with a clean kitchen towel.
- Dressing: Whisk plum jam and rice vinegar in a small bowl to blend. Stir in green onions. Add water to dilute, if needed.
- Assembly: Gently toss the vegetables in a large bowl with enough of the dressing to coat.
- Optional: Garnish with sesame seeds.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 33
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 158mg
- Carbohydrate
- 7g
- Dietary Fiber
- 1g
- Sugars
- 6g
- Protein
- 1g
- Vitamin A
- 12%
- Vitamin C
- 27%
- Calcium
- 1%
- Iron
- 1%
- Potassium
- 168mg
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