A pile of roughly chopped raw vegetables piled on a handmade pottery plate and garnished with a purple basil sprig

Rustic Raw Veggie Salad

  • Author: Foodterra
  • Total Time: 15 minutes
  • Yield: serves 2 1x


This healthy raw garden veggie salad is quick and easy and all about what you have on hand. Textbook knife skills are not required or desired; rough chopping the vegetables delivers the rustic, fresh-from-the-field appeal. However, if you’re looking to enhance those knife skills then this is the perfect opportunity to step it up and elevate the dish. Make a big batch to keep it on hand for a quick snack or to compliment any meal.



  • small handful sugar snap peas, roughly chopped
  • 68 radishestrimmed and roughly chopped
  • 34 small turnipspeeled or not and roughly chopped
  • 1 Honeycrisp applecored and roughly chopped
  • zest of ½ lemon
  • zest of 1 lime
  • 1/3 cup roasted pumpkin seeds
  • 1/3 cup currantssoaked in yuzu juice
  • 23 tablespoon Quick Pickled Red Onions leftover from the Pan-Roasted Lamb Meatballs
  • 1824 basil leaves preferably a mix of purple, lemon, and Genovese basil, plus a sprig for garnish
  • 45 fresh mint leaves, chiffonade (cut into long, thin strips)
  • 2 tablespoons olive oilmore as desired
  • 1 teaspoon verjus (we use Minus 8’s Maple Brix) or Champagne vinegarmore as desired
  • 1 teaspoon pomegranate molasses,
  • salt and freshly ground pepper, season as you go


  1. In a bowl, combine peas, radishes, turnips, apple, lemon and lime zest, roasted pumpkin seeds, currants with the yuzu juice, and pickled onions. Season with salt and pepper.
  2. Chiffonade the basil leaves by stacking them, rolling them up, and cutting crosswise into thin ribbons; add to the bowl. Add with olive oil and verjus and toss to combine.
  3. Transfer salad to a platter. Drizzle with pomegranate molasses and sprinkle with the mint and a touch of salt. Garnish with a basil sprig and any fresh herbs.


  • The whole point of this salad is to use what you have on hand and get creative. Swap in any other produce you got at the market or in your CSA share. Carrots, rutabaga, jicama, or grapes all would be welcome additions to this colorful mishmash of textures and flavors.
  • Yuzu juice substitution: use the juice from the lime and the juice from half of the lemon. Yuzu is a sour Japanese citrus fruit with a very distinct citrus flavor. The yuzu juice can be found at specialty foods stores, Asian markets and online.
  • Category: salad
  • Method: raw

Keywords: raw veggie salad, salad, pomegranate molasses