Crunchy Marinated Vegetables for Two |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 3 |
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I couldn't find kohlrabi so I just added a couple more radishes. Preparation time is approximate. I poured the cooled portion of the dressing into a measuring cup to make it easier to pour over the veggies. A great make-ahead recipe too. Ingredients:
1/2 cup fresh cauliflower floret |
1/2 cup fresh broccoli florets |
1 small carrot, sliced |
2 tablespoons kohlrabi, peeled and chopped |
2 tablespoons celery, chopped |
2 tablespoons ripe black olives, sliced |
1 large radish, sliced |
1 tablespoon green pepper, chopped |
1/4 cup sugar |
4 1/2 teaspoons white vinegar |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
4 1/2 teaspoons vegetable oil |
1 tablespoon onion, finely chopped |
1/8 teaspoon celery seed |
1 dash italian seasoning |
Directions:
1. In a small bowl, combine the vegetables listed.
2. Prepare marinade: In a small saucepan, combine the sugar, vinegar, salt and mustard; cook over low heat just until sugar is dissolved. Pour into a 2-cup measuring cup; cool slightly.
3. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined.
4. Pour over vegetables and toss to coat.
5. Cover and refrigerate for 4 hours or overnight.
6. Serve with slotted spoon.
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