Crunchy Vegetable Medley

3 small zucchini, cut into 1-inch squares

1 red, yellow, and orange pepper, sliced into thin rings and then quartered

8–10 radishes, thinly sliced

1/2 red onion, sliced in rings

10 oz (280 g) mushrooms, sliced

6 small carrots, thinly sliced

2 cup shredded green cabbage

1 15-oz (425-g) can baby corn pieces

1/2 lb sugar snap peas

1 box alfalfa sprouts

1 cup thin chow mein noodles, for garnish

1/4 cup sesame seeds, toasted, for garnish

Dressing

1 cup mayonnaise

2 Tbsp sugar

1 Tbsp honey

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp toasted sesame oil

Combine salad vegetables in a large bowl. Mix dressing ingredients until smooth and pour over salad, tossing well. To serve, sprinkle with chow mein noodles and toasted sesame seeds.

This recipe originally appeared in Mishpacha Magazine.