Ingredients for 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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How to Make 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
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
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
