Vegan Garden Veggie Salad Recipe

About this recipe

A refreshing and wholesome no-bake salad featuring tender potatoes, crisp zucchini, and vibrant herbs, perfect for a satisfying vegan dinner.

Ingredients

• 25 g Parsley
• 500 g X 2 Organically Grown Potato Combo
• 500 g Carrot
• 250 g Zucchini Yellow
• 100 g Celery
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 200 g Catch Sprinklers Iodisedtable Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Peel and chop 3 cups of potatoes into 1/2-inch pieces.
2. 2. Chop 2 cups of carrots, 2 cups of zucchini, and 1 cup of celery into 1/2-inch pieces.
3. 3. Cook the potatoes and zucchini in boiling water for about 8-10 minutes, or until just tender. Drain and let cool slightly.
4. 4. In a large mixing bowl, combine the cooked potatoes, zucchini, raw celery, and carrots.
5. 5. Finely chop 3 tablespoons of parsley and 3 tablespoons of scallions. Add them to the bowl along with 2 tablespoons of cider vinegar.
6. 6. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of white vinegar, 5 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. 7. Pour the dressing over the vegetable mixture and toss gently to combine.
8. 8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.