Description
This Marinated Vegetable Salad is a vibrant and refreshing mix of crunchy cabbage, colorful bell peppers, crisp cucumber, carrot, and onion combined with a tangy, sweet, and salty homemade marinade. The salad is soaked in a flavorful vinegar-based marinade that softens the vegetables slightly while preserving their crunch, making it a perfect make-ahead dish to enjoy chilled or after marinating for a few hours. It’s great as a side dish or a light appetizer with a bright, zesty taste.
Ingredients
Scale
Vegetables
- 1 small cabbage, cubed into roughly 1-inch pieces
- 1 bell pepper or 5 mini peppers (red, orange, or yellow), sliced into strips
- 1 cucumber, cut into half-moon slices
- 1 carrot, peeled and sliced into thin rings
- 1 small onion, sliced into thin half rings
Marinade
- 4 cups water
- 3/4 cup vinegar
- 3/4 cup sunflower oil or vegetable oil
- 2 1/2 tablespoons salt
- 3/4 cup sugar
Instructions
- Prepare the Marinade: In a medium pot, combine 4 cups water, 3/4 cup vinegar, 3/4 cup sunflower or vegetable oil, 2 1/2 tablespoons salt, and 3/4 cup sugar. Bring the mixture to a boil, stirring regularly to fully dissolve the salt and sugar. Once boiling, remove the pot from heat and let the marinade cool to room temperature.
- Prepare the Cabbage: Wash the cabbage, cut it in half and remove the root. Then slice the cabbage into 1-inch strips and cut the strips into roughly 1-inch cubes. Place the cabbage pieces into a large mixing bowl.
- Prepare the Carrot: Peel the carrot and slice it into thin circular rings. Add them to the bowl with the cabbage.
- Prepare the Bell Peppers: Slice the 5 mini bell peppers in half lengthwise, remove the seeds, then slice thinly crosswise into strips. Add these to the vegetable bowl.
- Prepare the Onion: Cut the small onion in half and slice them into thin half rings. Add the onion to the mixing bowl.
- Prepare the Cucumber: Cut off the cucumber ends, slice it in half lengthwise, then cut into thin half-moon slices. Add to the bowl with the other vegetables.
- Combine Vegetables and Marinade: Once the marinade has cooled to room temperature, pour it over the mixed vegetables. Thoroughly stir the salad to combine everything evenly. Let the salad stand at room temperature for about 3 hours, allowing the vegetables to soften and absorb the marinade flavors.
- Store and Serve: Transfer the marinated vegetable salad into jars or a sealed container, fill any gaps with remaining marinade, seal the lids, and refrigerate overnight. You can enjoy the salad chilled after 3 hours or after refrigerating overnight for enhanced flavor.
Notes
- You can substitute sunflower oil with any neutral vegetable oil of your choice.
- For a spicier variation, add sliced chili peppers to the mix.
- The salad stores well in the refrigerator for up to 5 days, allowing flavors to deepen with time.
- If you prefer less sweetness, adjust the sugar quantity to taste.
- Mix the salad occasionally while marinating to ensure even flavor distribution.
