Zucchini Salad with Carrots and Corn

Summary

Ingredients

• 3 small zucchini
• 2 medium carrot (s)
• 1 corn on the cob, fresh
• 1 onion (s)
• Mustard (Dijon)
• Vinegar (white wine vinegar)
• salt
• pepper
• 1 pinch (s) cayenne pepper
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cut the zucchini into cubes of approx. 2 x 2 cm, blanch for 1 minute in salted water. Cut the carrot into approx. 1.5 x 1.5 cm cubes, blanch for 3 minutes in salted water. Scrape the kernels off the corn on the cob with a small sharp knife (stand and scrape close to the stalk from top to bottom), blanch for 30 seconds in salted water.
2. Rinse all vegetables with ice-cold water immediately after blanching, they should still have bite.
3. Cut the onion into small cubes, place in a small saucepan, mix with 1 teaspoon Dijon mustard, vinegar, salt, pepper, cayenne pepper and oil, should taste very piquant and bring to the boil for 2 minutes.
4. Pour over the vegetables and mix well.