This marinated summer salad is light, easy to make, and filled with a variety of thinly sliced vegetables.
It is prepared with a very nice oil/vinegar-based dressing that adds flavors and bring it all together.
This salad reminds me of the two salads my mother and mother-in-law used to make, but married together: cucumber salad and cole slaw (just without the mayo)! This recipe is perfect for a hot summer day!
Combine it in a large jar or bowl, and let it marinate for a few days to blend the tastes. After you have had several portions, add more veggies and you’ll have more ready to go right away. This will last for 7-10 days in the refrigerator.
To Healthy Eating!
Marinated Summer Salad
- 1 head Cabbage, chopped Approximately 2 lbs.
- 3 large Carrots, sliced
- 2 whole Peppers, chopped Green, Yellow or Red — your choice!
- 1 large Purple Onion
- 4 medium–large Cucumbers Peeled & thinly sliced
- 1-2 bunches Radishes Sliced
- 4 Stalks Celery
- 1/2-1 cup Salad oil
- 1/2 cups warm water
- 1 1/2 cups White Vinegar
- 10-12 Tbsp Sugar You can reduce sugar or use a sugar substitute of your choice.
- 1 Tbsp sea salt
- 1 Tbsp garlic powder
- Chop all the vegetables then combine in a large bowl.
- Make the dressing as desired.
- Combine the dressing with the salad and put in a large covered jar or bowl.
- Refrigerate to marinate for a few days. (Although we ate it after I prepped and it was delicious!)
- After you've eaten a few portions, add more of the same veggies in smaller quantities to refill the salad jar/bowl to use up the remaining dressing.