Zucchini Salad with Carrots and Corn
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- Rinse all vegetables with ice-cold water immediately after blanching, they should still have bite.
- 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.
- Pour over the vegetables and mix well.
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