Zutaten für Marinated Veggie Crunch
- Apple Cider Vinegar
- Olive Oil
- 1 tablespoon onion salt
- 1/2 teaspoon cayenne pepper
- Cauliflower Floret
- Broccoli Floret
- Celery Heart
- Carrot
- Cucumber
- Sweet Pepper
- Red Onion Ring
- Sliced Water Chestnuts
- Cherry Tomatoes
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Zubereitung von Marinated Veggie Crunch
- In a screw-top jar, whisk together 1/4 cup apple cider vinegar, 1/2 cup olive oil, 1 tablespoon onion salt, and 1/2 teaspoon cayenne pepper (or more, to taste). Secure the lid and shake vigorously until well combined.
- In a large bowl, combine 1 cup broccoli florets, 1 cup chopped bell peppers (any color), 1 cup sliced carrots, 1/2 cup chopped red onion, and 1 cup snap peas.
- Pour the oil mixture over the vegetables. Gently toss until all vegetables are evenly coated.
- Cover the bowl tightly and refrigerate for at least 3 hours, or up to 3 days. For best results, give the veggies a gentle toss every few hours.
- Serve chilled as a snack or side dish. Alternatively, stir-fry leftovers in a pan over medium-high heat for 2-3 minutes until heated through and slightly crisped.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
2g
Carbs
1g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Lunch Salads Condiments Etc Side Dishes Snacks Vegetables Canadian Easy No Cook Potluck Dinner Party Holiday Event Kid Friendly Picnic Vegetarian Easter Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 British Columbian Low In Something To Go Technique 4 Hours Or Less
