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Marinated Vegetable Salad

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

marinated-vegetable-salad-2

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.

marinated-vegetable-salad-4

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.

marinated-vegetable-salad-5

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.

marinated-vegetable-salad-8

marinated-vegetable-salad-7

Marinated Vegetable Salad

5 from 13 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5
Servings: 6 -8

Ingredients

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

  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.
  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.
  3. Peel 1 carrot and slice it into thin circles.
  4. Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
  5. Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
  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.
  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.
  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.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Maggie
    February 12, 2019

    Can you substitute for the sugar? Maybe Stevia? Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Maggie, I have not experimented with that so I can’t advise. If you experiment please let me know how you like that Reply

  • Julia
    June 21, 2018

    Amazing salad became one of my favorites! Thanks again for another delicious recipe! Also thank you for adding the detailed measurements in the description on all your recipes, soooo much easier and convenient than scrolling up and down for them. Love you and your recipes!!!!!!! Reply

    • Natashas Kitchen
      June 21, 2018

      You’re welcome, Julia! I’m so happy you enjoyed it. Reply

  • Angie
    August 11, 2017

    Can apple cider vinegar be used instead of regular vinegar? Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Angie, I honestly haven’t tried that substitution so I’m not sure. Regular vinegar has a little more potent flavor so I don’t know if you can sub them straight across to get the same great flavor. I just haven’t tested it. Reply

  • Vika
    July 20, 2017

    Hello Natasha,

    I’ve been looking for a recipe for this type of salad, similar to the salad many Russian weddings have. Does this salad have a similar taste?

    Also, do you think it would be ok if I added peppercorns and bay leaves to the marinade as well? I would just take them out before using the marinade.

    Thanks for your time! Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Vika, without knowing exactly which salad you are talking about, I’m not sure. I think peppercorns would be ok if they are removed before using the marinade. Reply

  • Olya
    March 13, 2017

    Hi Natasha. sunflower oil from russian store its fine to use it? Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Olya, yes that’s perfect! That’s where I buy my sunflower oil 🙂 Reply

      • Olya
        March 14, 2017

        Thank you:) Reply

  • Natasha Gergi
    August 15, 2016

    Hi Natasha – have you ever canned this salad for winter? Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      I really haven’t tried canning this one. I think the method would have to be a little different and I’m not sure how that would affect the overall recipe. I just haven’t tested it to say. Sorry I’m not more helpful! Reply

  • Me
    December 4, 2015

    my favorite salad since i was a child. my mom would always add celery for an extra crunch and some minced garlic, always so delicious. Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      Ooh I love the sound of both of those add-ins! thanks so much for sharing 🙂 Reply

  • Marine
    November 24, 2015

    Hi Natasha! This look yummy and fresh! I’ment looking for a sofierce texture to my vegetable while still retaining the crunch. Will that texture be possible if i marinated over night before serving the next day? 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      Yes, the texture is how you described it even after marinating in the fridge overnight. Enjoy! Reply

  • ally
    July 28, 2014

    Hey Natasha I am making this salad all I have is olive oil will that work??? Reply

    • Natasha
      natashaskitchen
      July 28, 2014

      The sunflower oil is the tastiest, but olive oil should work fine 🙂 Reply

  • Luba
    July 3, 2014

    Natasha , what size jar is used for this recipe? And if I want to double the recipe enough for 12 people, should I also double the marinade for it? How have you done it for a large crowd? Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      I think that was a 1 liter Jar. You can double it easily by doubling everything including the marinade and putting it in a 2 Liter jar or a pot. You don’t necessarily need a jar. Reply

  • Daria
    May 24, 2014

    Natasha,
    What kind of white vinegar to use? Can I use white wine vinegar? Also, can I use olive oil instead of sunflower oil? Thank you so much for posting your recipes. You help a lot of women in their kitchens! Reply

    • Natasha
      natashaskitchen
      May 24, 2014

      It’s just plain white vinegar. I haven’t tested it with white wine vinegar so I’m not sure how it will change the taste. I think olive oil would work fine, but sunflower oil will taste slightly better 🙂 You’re so nice Daria. I sure appreciate your comment 🙂 Reply

  • Sophia
    May 14, 2014

    How long does this salad last once marinated?

    PS – thanks for your recepies – I’m a newlywedd and I can always rely on your site to make delicious, no fail recipes :), so thank you! Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      The longest I’ve kept it marinated was 3-4 days so I can’t vouch for it beyond that 🙂 It’s such a tasty salad! I hope you and your hubby love it! I’m so glad you are benefiting from my site. That is music to my ears and totally motivating for me to post more,… forever. 🙂 Reply

  • Nadia
    April 19, 2014

    Wow this salad is really delicious! Will definitely make it again! As soon as it was mixed in marinade, I couldn’t stay away from the bowl munching on it. You can make it several days before the guests arrive and it will be fresh and crunchy 🙂 Thank you for awesome recipes. Anything I tried from your site turned out perfect! Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      Thanks so much for a great review! I love that you are enjoying the recipes 🙂 Reply

  • Julie
    February 22, 2014

    My husband and I love this salad especially at this time of season. I also add cauliflower, it tastes so great!
    Thanks for the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      You are welcome Julie and I like the idea of adding cauliflower :). Reply

  • Tanya
    December 25, 2013

    Oh we loved this salad!!! My hubby loves mushrooms so I added some marinated opyata from russian store!! I could drink the juice!!! Thank u for great recepie!!! God bless!!! Reply

    • Natasha
      natashaskitchen
      December 25, 2013

      What is opyata? I’m the same way about this salad; I love everything about it! It’s especially amazing with mashed potatoes 🙂 Reply

      • Tanya
        November 27, 2014

        Opyata, eto gribi na tonkoy nozhke I oni malenkie!:) Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          Thanks Tanya! 🙂 Reply

  • veronika
    October 16, 2013

    Natashka thank you for such wonderful recipe, love this salad and so does my whole family, i have a question could the marinade be reused again?? Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      Hmmmm. I haven’t tried it, but I imagine its best to start fresh. 🙂 Reply

  • veronika
    September 26, 2013

    love this salad, I am making it right now, can’t wait to try it, I also add garlic and celery, your recipes are amazing. Keep them coming. Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      Thank you Veronica :), I should try garlic and celery next time. Reply

  • Rita
    June 25, 2013

    AMAZING!!!!!!!!!!!!!!!!!!!!!!! especially for the summer!!!!!!!!!! Reply

  • Alina
    May 29, 2013

    Now this is the salad that I’ve been looking for to make! Looks yummy!! Cant wait to try it one of these days:)) Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      Let me know how it works out :). Reply

      • Alina
        June 5, 2013

        So im making the salad right now 🙂 i have a question though. Would you happen to know if the marinade can stay out over night? i cut up the salad but the marinade hasn’t cooled off yet, and im buying some big jars tomorrow, i just realized i dont have any big jars to put the salad in loll i was so excited to finallyyy make this salad that i didnt think of that! Reply

        • Natasha
          natashaskitchen
          June 5, 2013

          Refrigerate the marinade once it cools. You can also put everything in a pot over night and transfer it tomorrow when you get the jar. Reply

  • Tanya
    April 6, 2013

    I always loved my mom’s marinated salads, and this one is amazing as well. Thank you!! Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      You are so welcome Tanya :). Reply

  • lina
    March 29, 2013

    Another question.. can the cabbage be shredded? Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      That should work fine 🙂 Reply

  • lina
    March 29, 2013

    Hey Natasha. Did you ever make this salad with lemon juice from a fresh lemon instead? I am wondering how much lemon juice to put in. Is it the same amount as vinegar? Thanks. Can’t wait to try. It has great reviews and I love marinated salads. Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      I never made it with lemon juice before Lina, so can’t really recommend the amount needed. If you decide to test it, let me know what you did :). Reply

  • Olga N.
    March 22, 2013

    Hi Natasha,
    Is it okay to not use the Red onion or use regular onion instead? Reply

    • Natasha
      natashaskitchen
      March 22, 2013

      Regular onion is fine as well Olga :). Reply

  • Galina
    March 7, 2013

    its our favorite salad know .thanks for the recipe Reply

    • Natasha
      natashaskitchen
      March 7, 2013

      I’m glad you like it Galina :). Reply

  • nadia
    March 4, 2013

    Hi Natasha! Thank you so much for posting wonderful recipes! I love how you have a photo for each step! This is extremely helpful for people like me! I want to make his salad for this weekend and i just want to be sure that im using the right vinegar. I have the Distilled white vinegar 5% acidity. I never use vinegar for cooking so i just want to be sure. Thanks! Reply

    • Natasha
      natashaskitchen
      March 4, 2013

      You are welcome Nadia :). I used the same vinegar as you. Reply

  • alena
    January 8, 2013

    Natasha, absolutely love your site! Everything I try turns out great. The amoount of seasonings in each dish is perfect! I made this salad for New Year’s and everyone was surprised that I made it. (I honestly dont know why they were surprised, I thought they always said I cooked great, makes me wonder now…:))
    Your adjika recipe was the very first recipe I tried from your blog, and it was a hit with my hubby. In fact, he told me not to share a single canned jar with anyone-they were all his! Reply

    • Natasha
      natashaskitchen
      January 8, 2013

      Ha ha. Thanks for sharing your stories; they made me chuckle. You can enjoy those adjika jars all year long! 🙂 I’m just giddy that you like the recipes 🙂 Reply

  • Marina
    January 2, 2013

    Hi Natasha, I made this salad and it’s BOMB!
    Just wondering how many days/weeks can it stand in the fridge? Reply

    • Natasha
      natashaskitchen
      January 2, 2013

      It was in our fridge for up to a week. It would probably be good longer, it just got eaten! Reply

  • gail
    December 30, 2012

    WOW! I made this today for an Ukrainian themed New Year’s party tomorrow – half of it is gone! I thought it seemed like too much sugar but the balance is great! Reply

    • Natasha
      natashaskitchen
      December 30, 2012

      That was my concern to, but we loved it as well 😉 Reply

  • Irene
    December 26, 2012

    amazing salad!! It reminds me of some salad at russian weddings 🙂 Reply

  • Lena
    December 24, 2012

    I made this salad for our families dinner on Saturday. It was a great hit. It was a perfect addition to our table, my hubby’s famouse shashlick, your potatoes with bacon and cheese and olivye…thank you for these awesome recipes …keep em coming 🙂 Reply

    • Natasha
      natashaskitchen
      December 24, 2012

      Wow sounds like a fancy feast! 🙂 Reply

  • Yuliya
    December 21, 2012

    Made it tonight, can’t wait to give it a try tomorrow 🙂 Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      We ate our salad for the whole week, just kept it in the jar, and it was good and crunchy the whole week :). Reply

  • Paramitha Nasimova
    December 11, 2012

    I used to make this salad, only I substitute the vinegar to fresh lemon juice 🙂 Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      Ooooh I love that idea. Will try it next time. Thank you! Reply

  • December 11, 2012

    Another wonderful recipe, Natasha!
    I also have a variation – you add a small beat, thinly sliced. Then all the veggies turn slight pink! Pretty!
    (sorry for all this ” I made it this way”…., only want to give you more creative ideas)
    Cheers Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      I love “I made it this way” comments. It gives me great ideas. Thank you!! 🙂 Reply

  • alison
    December 11, 2012

    hi,
    can i use a substitute for peppers? I happen not to like them. Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      Maybe try some shredded beat or just leave it out. It doesn’t really taste like bell pepper once its marinated, so maybe you might like it 😉 Reply

  • Natalie B
    December 11, 2012

    Natasha did you see this on Cooking Time on fb? We’re all talking about how you should do it!

     Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      You gals are so sweet 🙂 No I missed that post. Sounds like fun though; maybe once our new camera comes in the mail,.. maybe 🙂 Reply

  • Lena
    December 11, 2012

    Are we using lettuce or cabbage? Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      It’s cabbage. Sorry about the lettuce slip 😉 Reply

  • December 10, 2012

    My family makes all the time for the holidays. We just don’t use cucumbers. Reply

    • Natasha
      natashaskitchen
      December 10, 2012

      You should try it. They are great and they stay perfect. It just amazes me that this salad stays crisp even after several days. Reply

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