Marinated Vegetable Salad
User Reviews
5
Marinated Vegetable Salad
Description
Marinated Vegetable Salad features a mix of cabbage, bell peppers, cucumber, carrot, and onion prepared into bite-sized pieces and immersed in a marinade made from water, vinegar, oil, salt, and sugar. The marinade is boiled to dissolve the salt and sugar and then cooled before combining with the vegetables. This process imparts a sharp yet sweet flavor while maintaining the vegetables’ natural crunch. The soaking allows the vegetables to absorb the marinade flavors fully.
The resulting salad is crisp and tangy, with a harmonious balance between the acidity of vinegar and the sweetness from sugar, rounded by the oil’s smoothness. It's an excellent accompaniment to richer dishes or can be enjoyed on its own as a light, refreshing salad.
Preparing the marinade in advance and cooling it before pouring over the vegetables ensures even flavor penetration without wilting the ingredients. This salad is best served chilled or at room temperature after marinating for some time.
Ingredients
Marinated Salad Ingredients:
- 1 cabbage cubed into roughly 1" pieces, small
- 1 bell pepper sliced into strips (red, orange or yellow, or 5 mini peppers
- 1 cucumber cut in circles and halved
- 1 carrot sliced into thin rings
- 1 onion small, 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
Instructions
- 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.
User Reviews
Overall Rating
5
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