Description
A vibrant, tangy salad with crisp vegetables and a homemade vinaigrette. Packed with color, nutrients, and bold flavors, this adaptable dish shines as a side or light meal. Let marination work its magic for a quick, gourmet feel.
Ingredients
1 head green cabbage, shredded
1 medium carrot, julienned
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, minced
1 teaspoon dried dill
Salt and pepper to taste
Optional: 1 cup crumbled feta cheese
Instructions
Shred cabbage and julienne carrot; cut broccoli and cauliflower into florets, slice red bell pepper, halve cherry tomatoes, and thinly slice red onion.
Whisk olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dill, salt, and pepper in a large bowl.
Add vegetables to the dressing, ensuring even coating.
Marinate for at least 1 hour or up to 4 hours in the refrigerator.
Stir before serving. Optional: fold in feta cheese 15 minutes before serving.
Notes
For a creamier texture, add 1 avocado after marinating.
Store leftovers in an airtight container for 2-3 days.
Adjust sweetness with more honey or acidity with extra vinegar to taste.
- Prep Time: 20
- Category: Dinner
- Method: Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg