Steamed Vegetable Salad with Lemon Sesame Dressing

December 4th, 2013 by Erin Gennow
Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Lemon Sesame Dressing

This steamed vegetable salad is a light, refreshing, and healthy meal.  Plus, it’s a quick and easy week night dinner.  If you cannot find different colored carrots, of course you can use all orange.  I just like the variety of colors.  Serve warm or cold, with a side of wheat berries, quinoa or slice roast chicken.  Leftovers make a great lunch the next day.

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Serves: 4


2 orange carrots

2 yellow carrots

2 purple carrots

1 daikon radish

4-5 red radishes

1 handful of sugar snap peas

Fine sea salt

Lemon Sesame Dressing

2 tablespoons extra virgin olive oil

1 lemon, zest and juice

½ teaspoon toasted sesame oil

1 teaspoon black sesame seeds (white works too, they just won’t have the same visual presence)

½ teaspoon fine sea salt


Microplane zester

Measuring spoons



4 quart saucepan with lid and steamer basket


Wash and cut the vegetables into similar sizes.  Cut the radish in halves or quarters, depending on the size.  Cut the carrot and the daikon radish on the bias (angle) into similar size pieces about ¾“ long by ¼“ to ½“ thick.  You want them all to be about the same thickness, so they cook at the same rate.  There’s no need to cut the sugar snap peas.

Sliced Veggies

Sliced Veggies

Place the steamer basket in the saucepan.  Fill the pan with water just to the base of the steamer basket.  Place the cut carrots, daikon radishes, and red radishes in the pot and sprinkle with fine sea salt.  Cover the pot with a lid and set it over medium heat.

Bring the water just to a simmer.  Steam the carrots and radishes for about 10-15 minutes, until just starting to get soft when pierced with a fork.  Toss the sugar snap peas in with the carrots and radishes and steam for another 5 minutes or so, until the snap peas are just softening up.  You want to retain just a tiny bit of firmness.

While the vegetables are steaming, make the lemon sesame dressing.  Zest and juice the lemon into a bowl.  Add 2 tablespoons extra virgin olive oil, ½ teaspoon toasted sesame oil, 1 teaspoon black sesame seeds, and ½ teaspoon fine sea salt.  Whisk vigorously to combine.

Once the vegetables are tender, but still have a tiny bit of firmness, transfer them to a large serving bowl.  Drizzle with the lemon sesame dressing and toss to combine.

Serve with wheat berries or roast chicken.

Steamed Vegetable Salad with Lemon Sesame Dressing

Steamed Vegetable Salad with Lemon Sesame Dressing

A year ago on The Daily Morsel



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