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Boiled Vegetable Salad With Umeboshi-Scallion Dressing

2 faves
Nutrition per serving    (USDA % daily values)
CAL
117
FAT
12%
CHOL
0%
SOD
8%

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Ingredients for 4 servings

1/2 head cauliflower, trimmed into florets (about 1 1/2 cups)

6 red or tricolored radishes, trimmed

1 1/2 celery stalks, cut diagonally into 1/4-inch- thick slices (about 1 cup)

1 yellow squash, cut into 1/4-inch- thick half-moons (about 1 cup)

1/2 head broccoli, trimmed into florets (about 1 1/2 cups)

2 medium carrots, peeled and roll-cut into 1-inch pieces

1/2 cup water

1 1/2 tablespoons umeboshi paste

3 scallions, thinly sliced diagonally

3 tablespoons sesame seeds, toasted

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