This is a classic winter salad made from crisp vegetables and a light, tangy marinade. It’s fresh, crunchy, and slightly pickled, designed to stay good for days while developing deeper flavor over time. Think of it as a simple, homemade preserved salad that tastes even better after resting.
Ingredients:
- 2.2 lb cauliflower, cut into small florets
- 2.2 lb bell peppers (mixed colors), sliced into thin strips
- 2.2 lb cabbage, finely shredded
- 1.1 lb red onion, thinly sliced
- 2.2 lb carrots, grated or finely sliced
Marinade:
- 4 cups cold water
- 1 2/3 cups vegetable oil
- 3/4 cup apple cider vinegar
- 3 garlic cloves, finely minced
- 2 tbsp sugar
- 2–3 tbsp salt
- Juice of 1/2 lemon
Instructions:
Prepare all vegetables first. Cut the cauliflower into small, even pieces. Slice the peppers into thin strips. Shred the cabbage finely so it softens easily in the marinade. Grate the carrots and slice the onion into thin, delicate rings.
Place all vegetables in a very large mixing bowl. Toss them gently so the colors and textures are evenly distributed.
In a separate bowl, combine water, oil, apple cider vinegar, garlic, sugar, salt, and lemon juice. Blend the mixture until it becomes slightly emulsified and smooth using a hand blender or whisk.
Pour the marinade over the vegetables. Mix thoroughly so every piece is coated.
Transfer everything into a deep container or bowl, pressing down lightly so the vegetables settle under the liquid.
Cover and refrigerate for at least a few hours, preferably overnight. The vegetables will soften slightly while staying crisp, absorbing the tangy, lightly sweet marinade.
