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 minutesmins
marinade time30 minutesmins
Total Time40 minutesmins
Course: Salad
Cuisine: vegan
Keyword: marinated vegetable salad
Servings: 4
Calories: 156kcal
Author: Katia
Ingredients
1medium-sized zucchini, thinly sliced
2medium-sized carrots, thinly sliced
1small red bell pepper, thinly sliced
½small white cabbage, thinly sliced
½red onion, thinly sliced
6cherry tomatoes, cut into halves (optional)
6baby corns, sliced (optional)
Marinade
2tablespoonsextra virgin olive oil
2tablespoonslemon juice
2teaspoonshoney or maple syrup
½teaspoondried basil
½teaspoondried oregano
¼teaspoondried thyme
2garlic cloves, grated
½teaspoonfine salt
½teaspoonblack pepper
¼ teaspoonchili flakes (optional)
Instructions
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!
Notes
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.