This post may contain affiliate links. Read my disclosure policy.
I tried this Marinated Vegetable Salad at my sister-in-law, Alina’s, baby shower. Her Mama made this marinated salad and I loved it. It’s pretty and tasted amazing. Oh and it can be made a day in advance. Awesome, right?
It seems like every time I visit California, I come home with new recipes. I guess I should travel more! P.S. the credit for posting this recipe goes to my hubby. He did it all; start to finish. He’s a great cook you know. You’ll love this salad. I had 3 refills in one sitting.
Marinated Salad Ingredients:
1 small cabbage, cubed into roughly 1″ pieces
1 bell pepper or 5 mini peppers, sliced into strips (red, orange or yellow)
1 cucumber (cut in circles and halved)
1 carrot, sliced into thin rings
1 small onion sliced into half rings
Marinade Ingredients:
4 cups water
3/4 cup vinegar
3/4 cup sunflower oil OR vegetable oil
2 1/2 Tbsp salt
3/4 cup sugar
How to prepare Marinated Vegetable Salad:
1. Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature. In winter, place the pot outside to cool faster.
2. While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1″ strips than cut the strips in 1″ cubes. Place cabbage in large bowl.
3. Peel 1 carrot and slice it into thin circles.
4. Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
5. Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
6. Cut off and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.
7. After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it stand on the counter for around 3 hours. Don’t worry if the marinade won’t cover the entire salad, eventually it will soften and be covered in marinade.
8. Place the salad in the jar, fill it with marinade, close the lid and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it’s just chilled. We’ve tried it both ways and it was great either way! Marinated salad was also perfect after 3 or 4 days in the fridge; still crisp.
Marinated Vegetable Salad
Servings: 6 -8
Marinated Salad Ingredients:
Prevent your screen from going dark
-
Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature.
-
While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1″ strips than cut the strips in 1″ cubes. Place cabbage in large bowl.
-
Peel 1 carrot and slice it into thin circles.
-
Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
-
Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
-
Cut off and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.
-
After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it stand on the counter for around 3 hours. Don’t worry if the marinade won’t cover the entire salad, eventually it will soften and be covered in marinade.
-
Place the salad in the jar, fill it with marinade, close the lid and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it’s just chilled.
