Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (20)
Marinated Vegetable Salad
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 5%
CARBS 48G43% OF CAL
4G FIBER2G OTHER41G TOTAL SUGAR
FAT 28G57% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy marinated vegetable salad made with cabbage, peppers, cucumber, and carrots in a vinegar dressing. A cool, refreshing side that improves with time.
sidesaladdairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small cabbage (cubed into roughly 1" pieces)
- 1 bell pepper or 5 mini peppers (sliced into strips (red, orange or yellow))
- 1 cucumber (cut in circles and halved)
- 1 carrot (sliced into thin rings)
- 1 small onion sliced into half rings
- 4 cups water
- 3/4 cup vinegar
- 3/4 cup sunflower oil OR vegetable oil
- 2 1/2 Tbsp salt
- 3/4 cup sugar
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 5%
CARBS 48G43% OF CAL
4G FIBER2G OTHER41G TOTAL SUGAR
FAT 28G57% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 2945mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 70mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.