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Crunchy Marinated Vegetables

Total Time

Prep: 25 min. + marinating


2 servings

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.


  • 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
  • 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


  1. In a small bowl, combine the first eight ingredients; set aside.
  2. 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.
  3. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 228 calories, 11g fat (1g saturated fat), 0 cholesterol, 399mg sodium, 32g carbohydrate (28g sugars, 3g fiber), 2g protein.

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