Marinated Vegetable Salad

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This marinated vegetable salad is a combination of crunchy and refreshing veggies. The lemon garlic marinade adds flavour and makes each bite juicy and delicious.

This is a salad that is bursting with colours and nutrition.

Top view of a white salad bowl full of marinated vegetable salad garnished with fresh herbs.

Fresh zucchini, carrots, tomatoes, cabbage, corns, bell peppers… this is basically a high pile of vibrant, feel-good-in-your-body vegetables, and it’s just perfect when it’s starting to warm up.

Because one of the great thing about this marinated vegetable salad is that you can add anything you love in here.

You can use more zucchini instead of cabbage. You could swap in any crispy vegetables you happen to have in the fridge or growing in your garden. And if you want to add diced avocado… simply toss it in.

It’s embarrassingly easy and doesn’t necessarily require a recipe.

All you have to do is thinly slice the veggies, then toss and let them soak in the marinade for at least 30 minutes.

The marinade will add so much flavour and moisture. That’s it.

Simple, delicious, and light, this marinated veggie salad can go with anything. And it’s freaking healthy too!

List of the ingredients

  • Crispy vegetables (carrots, zucchini, bel peppers…)
  • Extra virgin olive oil
  • Lemon juice
  • Honey or maple syrup
  • Garlic
  • Herbs
  • Salt, pepper & chili flakes.
The ingredients to make this marinated vegetable salad are arranged over a white background.

How to make marinated vegetable salad

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Wash and slice your veggies. Use a sharp knife, vegetable peeler, or mandoline to slice them vertically into long, thin strips. Cut the tomatoes into quarters, the baby corn into slices or strips, whatever it’s easier for you.
  • Make the dressing by shaking all the ingredients in a glass jar with lid.
  • Place everything in a large salad bowl, pour the dressing over and toss until well combined. Taste and adjust the seasoning to your liking.
  • Let it rest for at least 30 minutes and serve. Enjoy!

Recipe notes

What to use for this marinated vegetable salad

Veggies – first things first, steer clear of soft and not-so-fresh vegetables, but chose fresh, crispy veggies instead. I love using zucchini, carrots, cabbage or cauliflower and bell peppers rather than broccoli florets here.

Herbs – I used dried herbs for convenience, but feel free to toss in fresh herbs such as cilantro, basil, dill you might have in your garden, it could get only better.

Marinade – for the marinade I mix good-quality fruity extra virgin olive oil, fresh garlic, fresh lemon juice, and honey for a touch of sweetness – but maple syrup will work just fine if you wish to keep it vegan. Plus salt, pepper and some chili flakes (optional).

Note: I recommend slicing the veggies with a peeler or a mandoline slicer rather than cutting big chunks of zucchini or carrots. Thin slices look pretty and soak the marinade better than big chunks of veggies!

More easy salads?

Here are more delicious salads that are easy to make and truly delicious.
Below a few of my favs:

If you make this marinated vegetable salad or you have a question, let me know by leaving a comment. I would love to hear from you! x

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Marinated Vegetable Salad

This marinated vegetable salad is a combination of crunchy and refreshing veggies. The lemon garlic marinade adds flavour and makes each bite juicy and delicious.
Prep Time10 minutes
marinade time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: vegan
Keyword: marinated vegetable salad
Servings: 4
Calories: 156kcal
Author: Katia


  • 1 medium-sized zucchini, thinly sliced 
  • 2 medium-sized carrots, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • ½ small white cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 6 cherry tomatoes, cut into halves (optional)
  • 6 baby corns, sliced (optional)


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey or maple syrup
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 2 garlic cloves, grated
  • ½ teaspoon fine salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili flakes (optional)


  • Wash and thinly sliced the peeled carrots, zucchini, bell pepper, and cabbage. Cut the cherry tomatoes into quarters or halves and slice the baby corn, if using them. Transfer all the veggies to a large salad bowl.
  • Put the marinade ingredients in a jam jar. Screw the lid on tight and shake until the marinade looks smooth and emulsified.
  • Pour the marinade over the salad, toss well until combined, taste and make sure you are happy with the seasoning.
  • Let it rest for at leat 30 minutes before serving, and store the leftovers in airtight container in the fridge for up to 2 days. Enjoy!


Storage: this marinade vegetable salad keeps well in the fridge for up to 2 days. Make sure you store it in airtight container, preferably a glass container with lid.
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 156kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 341mg | Potassium: 599mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6421IU | Vitamin C: 100mg | Calcium: 79mg | Iron: 2mg

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