Marinated Vegetables

This Marinated Vegetables dish is a refreshing and colorful side that brings a burst of fresh flavor to any meal. The crisp cauliflower, crunchy cucumbers, and sweet carrots are tossed in a zesty dressing of cider vinegar, salad oil, and fresh parsley. The combination of acidity from the vinegar and the gentle warmth of paprika creates a balanced profile that enhances the natural sweetness of the vegetables. Perfect for summer picnics, potlucks, or as a light accompaniment to grilled meats, this vegan-friendly salad improves as it sits, allowing the flavors to meld beautifully. It&# 226;ÂÂs an easy, no-cook option that delivers maximum taste with minimal effort.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 7

Calories: 228.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Marinated Vegetables dish is a refreshing and colorful side that brings a burst of fresh flavor to any meal. The crisp cauliflower, crunchy cucumbers, and sweet carrots are tossed in a zesty dressing of cider vinegar, salad oil, and fresh parsley. The combination of acidity from the vinegar and the gentle warmth of paprika creates a balanced profile that enhances the natural sweetness of the vegetables. Perfect for summer picnics, potlucks, or as a light accompaniment to grilled meats, this vegan-friendly salad improves as it sits, allowing the flavors to meld beautifully. It&# 226;ÂÂs an easy, no-cook option that delivers maximum taste with minimal effort.

Ingredients

1/3 cup Salad oil
1/3 cup Cider vinegar
2 tablespoon Green pepper, finely chopped
1 tablespoon Parsley, chopped
1 teaspoon Salt
1/4 teaspoon Paprika
1/8 teaspoon Pepper
3 cup Cauliflower florets
15 oz Canned garbanzo beans, heated and drained
2 cup Cucumber, unpared and sliced
1 cup Carrots, cut in thin strips

Directions

1
Blanch cauliflower florets in boiling water for 3-4 minutes until tender-crisp, then drain and rinse with cold water to stop cooking.
2
In a small bowl, whisk together salad oil, cider vinegar, finely chopped green pepper, chopped parsley, salt, paprika, and pepper until well combined.
3
In a large mixing bowl, combine the blanched cauliflower, drained garbanzo beans, sliced cucumber, and carrot strips.
4
Pour the vinaigrette dressing over the vegetables.
5
Toss gently to coat all vegetables evenly with the dressing.
6
Cover the bowl tightly with plastic wrap or a lid.
7
Refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.
8
Stir occasionally during the marinating time for even distribution.
9
Serve chilled within 3 days for optimum quality.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 228.2kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 3.0g15%
Cholesterol 0.0mg0%
Sodium 4930.2mg206%
Total Carbohydrate 9.7g4%
Dietary Fiber 3.9g16%
Sugars 3.6g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the cauliflower is not overcooked during blanching; it should remain crisp-tender.

You can substitute the garbanzo beans with chickpeas from a fresh can, rinsed thoroughly.

If you prefer a milder flavor, reduce the amount of cider vinegar by half.

This salad tastes better after sitting for a day or two in the refrigerator as the vegetables absorb the dressing.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: cauliflower, cucumber, carrots, garbanzo beans, marinated, vegetables, vinaigrette, salad, vegan, no-cook, side dish, healthy, refreshing, cider vinegar, parsley, picnic, potluck

Read it online: https://www.chefs-mate.com/recipe/marinated-vegetables/