I always make a large batch of these because they are tasty, convenient to use, they go well with everything and they keep well over a week in the fridge.
| Nutrition Per Ounce Cal: 9 Protein: 0g Carbs: 2g Fat: 0g Fiber: 0.4g |
Ingredients
The vegetables and quantities are a guideline. Use vegetables and the amount you prefer.
- 3 English cucumbers, (about 25 oz), large julienned
- 4 large cauliflower florets, (about 10 oz), chopped
- 3 carrots, (about 10 oz), small julienned
- 1 medium turnip or daikon, (about 10 oz) large julienned
- 1 red or yellow sweet pepper, (about 5 oz), diced
- 1 large onion, (about 5 oz), diced
Marinade
- ¾ cup rice vinegar
- 3 Tbsp maple syrup
- 2 Tbsp Ume Plum Vinegar
- 2 Tbsp Dijon mustard
- ½ Tbsp kosher salt
- 1 tsp Sambal Olek
Instructions
- Add vegetables to a large bowl and toss to combine.
- Whisk together the marinade ingredients and pour it over the vegetables then toss the vegetables to coat. It may appear as though there isn’t enough marinade however as the vegetables soften they will release their juices and soon there will be ample. Cover and refrigerate for at least 6-8 hours, preferably overnight. (see notes)
- To serve, use a slotted spoon to scoop out the vegetables.
- Serve as a part of a main meal. This salad goes well with cooked whole grains, beans and or baked potato. For variation add diced apple.
- Keep leftovers in refrigerator and use with in 8-10 days.
Notes
I prefer to transfer the vegetables to a large container with a leak proof lid. I then tip the container upside down and leave the vegetables marinate overnight. If you can, invert the container once or twice during the marinating.