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Marinated Spring Vegetable Salad

Marinated Spring Vegetable Salad
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post


Marinated Spring Vegetable Salad


In this vibrant spring vegetable salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas, the vegetables come together for a colorful, fresh side that really pops.

Storage Notes: Leftover marinade can be refrigerated in an airtight container for up to 1 week. It’s great as a salad dressing or a marinade for a future dish. The salad can be refrigerated in an airtight container in the refrigerator for up to 2 days.



1 medium carrot (about 5 ounces), peeled
1 bunch scallions (about 6), trimmed, white and light green parts only
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 teaspoon chopped fresh thyme leaves or 3/4 teaspoon dried, plus more for optional garnish
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 bunch asparagus (about 6), woody ends trimmed
1 cup fresh or frozen (not thawed) peas 


Using a vegetable peeler, cut the carrot into ribbons, pressing the carrot against a cutting board for leverage to get the widest ribbons possible. If the ribbons are very long, cut them into bite-size pieces, 2 to 3 inches long. (You should get about 1 cup.) Halve the scallions lengthwise, then cut them across into 1-inch long pieces. In a medium bowl, toss the carrot and scallions together. (The scallion pieces will separate naturally as you toss. You can coax them apart if you want, or allow some pieces to stay together.)

In a small bowl, whisk together the oil, vinegar, thyme, salt and pepper. Pour the marinade over the carrots and scallions and toss to coat. Cover and set aside at room temperature for 30 minutes, stirring occasionally.

Prepare a large bowl of ice water.

Fill a large, deep skillet about halfway with water and bring to a boil. Place the asparagus in the boiling water and cook until firm-tender but still bright green, 1 to 2 minutes, depending on the thickness. Using tongs, transfer the asparagus to the ice bath (keep the water in the skillet boiling) and chill completely, then transfer the asparagus to a cutting board and cut on the bias into 1-inch pieces. Transfer the asparagus to a medium bowl.

Add the peas to the boiling water, return to a boil, then cook until firm-tender, 1 to 2 minutes. Drain and transfer to the ice bath. (Add more ice if it has melted.) Drain. Transfer the peas to the bowl with the asparagus.

Using a slotted spoon, transfer the carrots and scallions to the bowl with the asparagus and peas. Add 2 tablespoons of the marinade to the salad and toss to combine. Taste and season with additional salt, if needed; garnish with thyme, if using, and serve.

Makes 4 servings

Per serving: Calories 187; Total Fat 14g; (Sat Fat 2g); Protein 3g; Carb 11g; Fiber 4g; Cholesterol 0mg; Sodium 215mg; Total Sugar 5g (including 0g added sugar)

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