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Crunchy Marinated Vegetables

 Crunchy Marinated Vegetables
I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.
2 ServingsPrep: 25 min. + marinating

Ingredients

  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1 small carrot, sliced
  • 2 tablespoons chopped peeled kohlrabi
  • 2 tablespoons chopped celery
  • 2 tablespoons sliced ripe olives
  • 1 large radish, sliced
  • 1 tablespoon chopped green pepper
  • MARINADE:
  • 1/4 cup sugar
  • 4-1/2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 4-1/2 teaspoons canola oil
  • 1 tablespoon finely chopped onion
  • 1/8 teaspoon celery seed
  • Dash Italian seasoning

Directions

  • In a small bowl, combine the first eight ingredients; set aside.
  • In a small saucepan, combine the sugar, vinegar, salt and mustard;
  • cook and stir over low heat just until sugar is dissolved. Pour into
  • a bowl; cool slightly.
  • Add the oil, onion, celery seed and Italian seasoning; whisk until

2 of 2

Crunchy Marinated Vegetables (continued)

Directions (continued)

  • well combined. Pour over vegetables and toss to coat. Cover and
  • refrigerate for 4 hours or overnight. Serve with a slotted spoon.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 228 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 399 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein.