Marinated Mixed Vegetables
Serves 6
Time 45 min
Serve these marinated mixed veggies as a refreshing side dish or spoon them over steamed rice or polenta. Add cauliflower or broccoli to the mix for added texture and color.
Special Diets:
Ingredients
- 1/4 teaspoon fine sea salt
- 1 large carrot, thinly sliced
- 4 stalks celery, thinly sliced
- 6 green onions, thinly sliced
- 1 small red cabbage, cored and thinly sliced
- 1/4 cup brown rice vinegar or apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 small bay leaf
- 3 black peppercorns
Method
Bring 1 quart of water to a boil and add salt.
Add carrot, return water to a boil, and cook 30 seconds.
Remove carrots from water and rinse under cold water to stop cooking.
Add celery and onions, one at a time, following the same procedure.
Before cooking cabbage, add 1 tablespoon of vinegar to the water to help retain the reddish purple color.
Combine veggies in a large bowl.
Mix marinade ingredients together and heat for 5 minutes.
Pour over vegetables and let marinate for 30 minutes before serving.
If making in advance, marinate in a covered dish in the refrigerator.
Nutritional Info:
Per serving: 90 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 10g carbohydrates (3g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1/4 teaspoon fine sea salt
- 1 large carrot, thinly sliced
- 4 stalks celery, thinly sliced
- 6 green onions, thinly sliced
- 1 small red cabbage, cored and thinly sliced
- 1/4 cup brown rice vinegar or apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 small bay leaf
- 3 black peppercorns