Onion Pepper Recipe

This refreshing grated vegetable salad combines the earthiness of cabbage with the sweetness of carrots and the mild heat of green peppers and onions. The key to this dish is the warm, sweet-and-sour dressing made from vinegar, oil, and sugar, which gently wilts the vegetables just enough to create a tender-crisp texture while retaining their vibrant colors. It serves as an excellent palate-cleansing side dish for heavy meals or as a bright addition to a picnic spread. The flavors meld beautifully over time, making it a perfect make-ahead option for potlucks or family dinners. Simple, vegan, and packed with fresh crunch, this international-style side brings home-style comfort to any table.

Cooking Method: Grilling, Microwave

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 545.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing grated vegetable salad combines the earthiness of cabbage with the sweetness of carrots and the mild heat of green peppers and onions. The key to this dish is the warm, sweet-and-sour dressing made from vinegar, oil, and sugar, which gently wilts the vegetables just enough to create a tender-crisp texture while retaining their vibrant colors. It serves as an excellent palate-cleansing side dish for heavy meals or as a bright addition to a picnic spread. The flavors meld beautifully over time, making it a perfect make-ahead option for potlucks or family dinners. Simple, vegan, and packed with fresh crunch, this international-style side brings home-style comfort to any table.

Ingredients

1 large Cabbage
1 medium Green pepper
1 small Onion
2 carrots Grated
1 tablespoon Salt
1/2 cup Oil
1 cup Sugar
1 cup Vinegar

Directions

1
Grate the cabbage, onion, and green pepper using a box grater or food processor.
2
Add the grated carrots to the bowl with the other vegetables.
3
Sprinkle the salt over the vegetables and toss thoroughly to combine.
4
In a small saucepan or microwave-safe bowl, combine the vinegar and oil.
5
Heat the vinegar and oil mixture until warm, stirring in the sugar until completely dissolved.
6
Allow the dressing to cool slightly so it does not cook the raw vegetables.
7
Pour the warm dressing over the vegetable mixture and stir well to coat evenly.
8
Transfer the salad to a serving bowl and serve immediately, or cover and refrigerate.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 545.8kcal

% Daily Value *
Total Fat 30.2g47%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 14666.1mg612%
Total Carbohydrate 69.2g24%
Dietary Fiber 2.7g11%
Sugars 64.3g
Protein 1.1g3%

* 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

Storage: Store in a glass or plastic container in the refrigerator. Avoid metal containers as the vinegar may react with the metal.

Timing: While this salad can be served right away, the flavors improve significantly if allowed to stand overnight in the refrigerator.

Safety: Ensure the dressing is cooled slightly before pouring over the vegetables to maintain their crisp texture.

Keywords: salad, cabbage, carrots, green pepper, onion, vinegar, sweet and sour, vegan, side dish, grated vegetables, pickled, summer salad, easy recipe, fresh, crunchy, tangy, healthy, picnic food

Read it online: https://www.chefs-mate.com/recipe/onion-pepper-recipe-11/