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Marinated Mixed Vegetables

Serves 6
Time 45 min
Serve these marinated mixed veggies as a refreshing side dish or spoon them over steamed rice or polenta. Add cauliflower or broccoli to the mix for added texture and color.
Ingredients
  • 1/4 teaspoon fine sea salt
  • 1 large carrot, thinly sliced
  • 4 stalks celery, thinly sliced
  • 6 green onions, thinly sliced
  • 1 small red cabbage, cored and thinly sliced
  • 1/4 cup brown rice vinegar or apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small bay leaf
  • 3 black peppercorns
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Method

Bring 1 quart of water to a boil and add salt. 

Add carrot, return water to a boil, and cook 30 seconds. 

Remove carrots from water and rinse under cold water to stop cooking.

Add celery and onions, one at a time, following the same procedure. 

Before cooking cabbage, add 1 tablespoon of vinegar to the water to help retain the reddish purple color. 

Combine veggies in a large bowl.

Mix marinade ingredients together and heat for 5 minutes. 

Pour over vegetables and let marinate for 30 minutes before serving.

 If making in advance, marinate in a covered dish in the refrigerator.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 teaspoon fine sea salt
  • 1 large carrot, thinly sliced
  • 4 stalks celery, thinly sliced
  • 6 green onions, thinly sliced
  • 1 small red cabbage, cored and thinly sliced
  • 1/4 cup brown rice vinegar or apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small bay leaf
  • 3 black peppercorns
Shop with Prime

Exclusively for Prime members in select ZIP codes.