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Boiled Vegetable Salad with Umeboshi-Scallion Dressing

From Ann Gentry’s Vegan Family Meals/Andrews McMeel Publishing Don’t let the title fool you: It’s important to cook each vegetable separately in boiling water just long enough to reach their peak tenderness and flavor. I’ve chosen my favorite vegetables; feel free to incorporate any combination of seasonal vegetables that you especially like. The quick and easy dressing adds a depth of flavor and color; it incorporates umeboshi,* which can’t be topped for its clean, light, and refreshing flavor. I prefer to make this dressing with the umeboshi paste; however, you can substitute umeboshi vinegar for the paste and water. Simply sprinkle with vinegar to taste.



  • 1/2 head cauliflower trimmed into florets (about 1 1/2 cups)
  • 6 red or tricolored radishes trimmed
  • 1 1/2 celery stalks cut diagonally into 1/4-inch thick slices (about 1 cup)
  • 1 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)


  • 1/2 cup water
  • 1 1/2 tablespoons umeboshi paste **
  • 3 scallions thinly sliced diagonally
  • 3 tablespoons sesame seeds toasted


  • 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. Quarter the larger radishes or cut the smaller radishes in half.
  • Dressing: Whisk the 1/2 cup water with the umeboshi paste in a small bowl to blend. Stir in the scallions and 2 tablespoons of the sesame seeds.
  • Assembly: Gently toss the vegetables in a large bowl with enough of the dressing to coat.
  • Garnish with the remaining 1 tablespoon sesame seeds and serve.


* Japanese pickled plums
**available at Asian markets and many gourmet and natural food stores