Marinated Vegetable Salad

Although salad generally contains lettuce, marinated vegetable salad is all vegetables without any lettuce. Instead, the vegetables marinate in an oil-free, tangy dressing overnight. As a result, the marinated vegetable salad is saturated with intense flavors! 

But, what is different about my marinated vegetable salad is a combination of PARTIALLY cooked vegetables and raw vegetables. What are partially cooked vegetables? Personally, I don't like raw broccoli. As a matter of fact, I think some vegetables are better when partially cooked in order to absorb the flavors of the dressing. Not only does partially cooking vegetables allow for better absorption of the dressing, but it also makes the vegetable crisp, less bitter, and easier to eat and digest. 

SO, WHAT DOES PARTIALLY COOKING MEAN?

In order to partially cook the cauliflower, broccoli, and carrots, I simply roast them for half the time  (15 minutes)of the recommended roasting time (30 minutes). Therefore, the vegetables are softer and more porous. Then, allow the partially cooked vegetables to cool completely. 

RAW VEGETABLES FOR MARINATED VEGETABLE SALAD

The raw vegetables, on the other hand, are cut into bite-sized pieces and remain raw. Since the salad is dressed a day before eating, I removed the seeds from the cucumber to avoid excess water to prevent the marinated vegetable salad from becoming soggy. 

RAW VEGETABLES IN MARINATED VEGETABLE SALAD

• Cucumber
• Red Onion
• Grape Tomatoes
• Baby Bell Peppers

Next, I combined the cooled partially cooked vegetables with raw vegetables and dressed the salad in advance. 

WHAT INGREDIENTS ARE NEEDED FOR THE OIL-FREE DRESSING?

• Red wine vinegar
• Water
• Dijon mustard
• Garlic, minced
• Salt
• Pepper
• Maple syrup
• Shallot
• Fresh rosemary
• Thyme

Once dressed, stir the salad to coat all the vegetables, cover, and place in the refrigerator overnight. Stir again a few times throughout the day, making sure the dressing is absorbed. 

Serve as a side salad or an entree salad. Not only is marinated vegetable salad easy to make, but it also is great for a party or potluck. And, let's not forget it can be made ahead of time, making meal prep easier. So, the next time you are looking for a salad loaded with vegetables without any lettuce, choose the marinated vegetable salad. 

IF YOU LOVE SALADS, CHECK OUT THESE GREAT SUMMER SALADS

• Peanut Noodle Salad
• Salad with Grilled Peaches
• Mango Salad
• Blackberry Salad
• Cabbage Asian Salad
• Charred Corn Salad
• Green Bean Salad
• Healthy Greek Pasta Salad
• Southwest Coleslaw
• Vegan Potato Salad
• Vegan Macaroni Salad

Yield: 4 servings

Marinated Vegetable Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Marinated vegetable salad is loaded with vegetables and marinated in a tangy oil-free dressing overnight. This vegetable salad can be made ahead of time, perfect for a picnic, barbeque, or a great salad to take for lunch.

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Ingredients

Partially cooked vegetables

• 1/2 head cauliflower, cut into bite-sized florets
• 1/2 head broccoli, cut into bite-sized florets
• 2 large arts, cut into equal sized slices (coins)

Raw Vegetables

• 1 small red onion, cut into thin slivers
• 5 baby bell peppers (different colors) sliced thin
• 1 English cucumber, deseeded and sliced int bite-sized slices
• 6 ounces grape tomatoes (I used different colors) cut in halves

Oil-Free Dressing

• 1/4 cup water
• 3 Tablespoons red wine vinegar
• 2 Tablespoons dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon salt (more to taste)
• 1 teaspoon pepper
• 1 teaspoon maple syrup
• 1 small shallot
• 1 Tablespoon fresh rosemary, chopped
• 1 Tablespoon thyme, chopped

Instructions

Partially Roasted Vegetables

1. Preheat the oven to 400 degrees
2. Line a baking sheet with a silicone baking mat or parchment paper
3. Roast broccoli, cauliflower, and carrots for 15 minutes
4. Remove partially roasted vegetables from the oven
5. Allow cooling completely
6. In the meantime, prepare the raw vegetables

Preparing raw vegetables

1. Remove the seeds from the cucumber by slicing in half lengthwise, and using a spoon, carefully scrape the seeds from the cucumber, discard seed and pulp.
2. Slice cucumber, red onion, baby bell peppers, and tomatoes

Oil-Free Dressing

1. Combine all ingredients, except for the rosemary and thyme, in a high-speed blender.
2. Blend until smooth
3. Add chopped herbs and stir

Combine ingredients

1. Combine all vegetables
2. Pour dressing over the vegetables
3. Toss and add chopped herbs
4. Cover and refrigerate overnight
5. Stir when possible a few times before serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Grey Poupon Dijon Mustard (8 oz Jar)
• 
  Pompeian Organic Red Wine Vinegar - 16 Ounce
• 
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 184Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 403mgCarbohydrates 21gFiber 5gSugar 8gProtein 10g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me