A bowl of marinated vegetable salad

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I tried this Marinated Vegetable Salad at my sister-in-law, Alina’s, baby shower. Her Mama made this marinated salad and I loved it. It’s pretty and tasted amazing. Oh and it can be made a day in advance. Awesome, right?

It seems like every time I visit California, I come home with new recipes. I guess I should travel more! P.S. the credit for posting this recipe goes to my hubby. He did it all; start to finish. He’s a great cook you know. You’ll love this salad. I had 3 refills in one sitting.

Marinated Salad Ingredients:

1 small cabbage, cubed into roughly 1″ pieces
1 bell pepper or 5 mini peppers, sliced into strips (red, orange or yellow)
1 cucumber (cut in circles and halved)
1 carrot, sliced into thin rings
1 small onion sliced into half rings

marinated-vegetable-salad

Marinade Ingredients:

4 cups water
3/4 cup vinegar
3/4 cup sunflower oil OR vegetable oil
2 1/2 Tbsp salt
3/4 cup sugar

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How to prepare Marinated Vegetable Salad:

1. Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature. In winter, place the pot outside to cool faster.

Marinated Vegetable Salad

2. While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1″ strips than cut the strips in 1″ cubes. Place cabbage in large bowl.

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3. Peel 1 carrot and slice it into thin circles.

Marinated Vegetable Salad

4. Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.

Marinated Vegetable Salad

5. Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.

Marinated Vegetable Salad

6. Cut off  and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.

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7. After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it  stand on the counter for around 3 hours. Don’t worry if the marinade won’t cover the entire salad, eventually it will soften and be covered in marinade.

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8. Place the salad in the jar, fill it with marinade, close the lid  and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it’s just chilled. We’ve tried it both ways and it was great either way! Marinated salad was also perfect after 3 or 4 days in the fridge; still crisp.

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Natasha's Kitchen Cookbook

Marinated Vegetable Salad

5 from 17 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 -8

Marinated Salad Ingredients:

  • 1 small cabbage, cubed into roughly 1" pieces
  • 1 bell pepper or 5 mini peppers, sliced into strips (red, orange or yellow)
  • 1 cucumber, cut in circles and halved
  • 1 carrot, sliced into thin rings
  • 1 small onion sliced into half rings

Marinade Ingredients:

  • 4 cups water
  • 3/4 cup vinegar
  • 3/4 cup sunflower oil OR vegetable oil
  • 2 1/2 Tbsp salt
  • 3/4 cup sugar

Instructions

  • Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature.
  • While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1" strips than cut the strips in 1" cubes. Place cabbage in large bowl.
  • Peel 1 carrot and slice it into thin circles.
  • Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
  • Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
  • Cut off and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.
  • After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it stand on the counter for around 3 hours. Don't worry if the marinade won't cover the entire salad, eventually it will soften and be covered in marinade.
  • Place the salad in the jar, fill it with marinade, close the lid and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it's just chilled.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Marinated Vegetable Salad
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Veronika
    October 18, 2023

    Hi) if I make this salad a couple days before an event .. will the cucumbers make it soggy and ruin the salad ?

    Reply

    • NatashasKitchen.com
      October 19, 2023

      Hi Veronika! The longest I’ve kept it marinated was 3-4 days.

      Reply

  • Brooke
    March 1, 2023

    Hi Natasha! Do you think avocado oil would work for this recipe?

    Reply

    • Natashas Kitchen
      March 1, 2023

      Hi Brooke, I haven’t tested that, but I bet it may work with this recipe. Avocado oil is light, fresh, and buttery tasting, making it possible to marinate meats, seafood, and vegetables. I hope this helps!

      Reply

  • Lyudmila
    November 23, 2022

    Hello! I love this site. The salad is very good, I make it often, and everyone loves it.
    I was adding radish:)

    Reply

    • Natashas Kitchen
      November 23, 2022

      Thank you for that wonderful compliment, Lyudmila! I’m so glad you enjoyed it!

      Reply

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