This overnight marinated vegetable salad is a bright and colorful collection of your favorite vegetables tossed in an Italian-style vinaigrette. It's fresh and healthy, makes plenty, and is the perfect side dish to pack along on your camping trip or picnic, or to serve at your next backyard barbecue or potluck.
There never seems to be enough space in the cooler to haul along an abundance of different vegetables on a camping trip, so we tend to be stuck with the same thing over and over again (hello sad bag of baby carrots and carton of hummus!). Not anymore! This make-ahead overnight vegetable salad means you can enjoy the rainbow and feel happy about your getting your daily dose of vegetables in.
This recipe was passed along to me many, many years ago by my mother-in-law and has graced the table of countless family gatherings, so you'll have to trust me when I say it's the best marinated vegetable salad recipe you're going to try. I mean, how often does everyone in the same family agree on something?
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Why This Recipe is Great for Camping
- You can make the salad before heading out on your trip so you've got less work to do at camp.
- It's a satisfying and healthy make-ahead camping dish that's perfect for lunch or dinner.
- It stores well and stays fresh and crunchy for multiple days so you can enjoy it throughout your trip.
Ingredients and Substitutions
- Oil and vinegar--This forms the base of the Italian dressing. Over the years, I've tweaked it to be a little more tangy than the original recipe, but if you prefer a milder dressing, feel free to reduce the vinegar and increase the oil. I use plain white vinegar, but apple cider vinegar will work here, too.
- Spices--The dressing uses a combination of mustard powder, garlic powder, salt, and pepper. I also add a pinch of cayenne pepper for a tiny bit of heat, but that is optional.
- Vegetables--I use a combination of cauliflower, broccoli, carrots, celery, bell pepper, and onion for a colorful and crunchy combination. I've included amounts for each vegetable, but feel free to adjust the amounts to suit your personal preference and what is available to you.
- Canned corn--We love those little baby corn in a can, plus you can get them year-round, but if you've got fresh corn in season, feel free to cook it, slice it off the cobs, and add it to the salad.
- Canned mushrooms--Purchase sliced canned mushrooms. Trust me, you don't want to try and slice canned whole mushrooms. You can also substitute fresh mushrooms, if you prefer.
How to Make Marinated Vegetable Salad
- Whisk the oil, vinegar, sugar, and spices in a measuring cup.
- Combine all of the vegetables in a large bowl.
- Pour the dressing over the vegetables.
- Toss the salad to combine everything. Cover and marinated overnight in the refrigerator before serving.
FAQs
Sure. This marinated vegetable salad recipe makes use of a multitude of vegetables, and you can adjust the amount or types of vegetables you use. Try using different types of peppers, or add in some cherry tomatoes. Stay away from leafy greens as they'll wilt in the dressing.
You can store your make-ahead salad in a sealed container or resealable bag in your fridge or cooler for up to 5 days.
This salad is excellent alongside a simple grilled protein, like bang bang chicken skewers or grilled bacon-wrapped pork tenderloin. Serve it with a side of campfire garlic bread for a complete meal.
Tips and Troubleshooting
- For easy storage, toss your marinated raw vegetable salad into a resealable bag.
- If you prefer a less tangy dressing, reduce the vinegar to ⅓ cup and increase the oil to ⅔ cup.
- If your dressing clumps up after chilling, let it sit at room temperature for 10 to 15 minutes, then give it a good stir.
- Stir the salad well before serving.
- This recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Overnight Marinated Vegetable Salad
Ingredients
- ½ cup vegetable oil
- ½ cup white vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch cayenne optional
- 3 cups chopped cauliflower
- 2 cups chopped broccoli
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- ½ large bell pepper
- ½ cup diced red onion
- One (10-ounce) can sliced mushrooms drained
- One (14-ounce) can baby corn drained
Instructions
- In a liquid measuring cup, whisk together the vinegar, oil, sugar, mustard powder, garlic powder, salt, pepper, and cayenne, if using. Taste and adjust the seasoning, if needed.
- In a large bowl, combine all of the vegetables.
- Give the dressing another good whisk to combine everything, then pour it over the vegetables.
- Stir well to combine, taking care to coat all of the vegetables.
- Cover and store in the fridge overnight, giving it a stir a few times while it marinates. Stir well before serving.
Notes
- Easy storage and packing--Keep your marinated raw vegetable salad in a resealable bag.
- Dressing ratio--If you prefer a less tangy dressing, reduce the vinegar to ⅓ cup and increase the oil to ⅔ cup.
- Let it warm up--If your dressing clumps up after chilling, let it sit at room temperature for 10 to 15 minutes, then give it a good stir.
- Storage--The salad will keep well for up to 5 days, if stored in the refrigerator.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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