Overnight Marinated Vegetable Salad
This easy marinated salad is a colorful combination of crunchy raw vegetables tossed in a simple vinaigrette dressing. Healthy never tasted so good.
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.
Nutrition
Serving: 1portionCalories: 185kcalCarbohydrates: 12.2gProtein: 3.9gFat: 14gFiber: 4.6gSugar: 5.2g
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