Best Crunchy Marinated Vegetables Recipes

CRUNCHY MARINATED VEGETABLES

Crunchy Marinated Vegetables image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

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
MARINADE:
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

Steps:

In a small bowl, combine the first eight ingredients; set aside. , 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. , 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 : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.

MARINATED LENTILS WITH CRUNCHY VEGETABLES

Marinated Lentils with Crunchy Vegetables image

Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.

Provided by Claire Saffitz

Categories Bon Appétit Lentil Coriander Salad Radish Green Onion/Scallion Parsley Celery Vegetarian Vegan Wheat/Gluten-Free Spring

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large onion, quartered through root end
2 bay leaves
1 1/2 cups black beluga or French green lentils, rinsed, picked through
Kosher salt
1/4 cup olive oil
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 tablespoons sherry vinegar or red wine vinegar
Freshly ground black pepper
6 radishes, trimmed, very thinly sliced
4 scallions, thinly sliced
1 cup parsley and/or mint leaves
1 cup thinly sliced celery hearts and leaves

Steps:

Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
Do Ahead
Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

CRUNCHY MARINATED VEGETABLES FOR TWO

Crunchy Marinated Vegetables for Two image

Another goodie from Taste of Home magazine. 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.

Provided by foodtvfan

Categories Cauliflower

Time 4h25m

Yield 2-3 serving(s)

Number Of Ingredients 16

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

Steps:

In a small bowl, combine the vegetables listed.
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.
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 slotted spoon.

Nutrition Facts : Calories 229.2, Fat 11.4, SaturatedFat 1.5, Sodium 404, Carbohydrate 32.1, Fiber 2.3, Sugar 27.6, Protein 1.8