The mixed vegetable salad is a delicious and healthy dish, perfect to accompany a savory stew or a juicy steak. This recipe harmoniously combines the flavors of fresh vegetables, offering a contrast of textures and aromas. We start by preparing the cauliflower, which we break into small florets. It is recommended to soak the cauliflower in cold water for about 30 minutes; this step not only cleans it but also helps it become crisper. After soaking, we place it in a colander to drain well.
We continue with the bell peppers, which we wash, remove the stems and seeds, and then cut into thin strips, like fettuccine. These will add a sweet taste and a crunchy texture to our salad. Next, we prepare the cabbage, both white and red. We slice the cabbage into thin strips so that it mixes easily with the other vegetables.
Carrots and celery are essential to provide an extra sweetness and flavor. After washing and peeling them, we grate them on a large grater, allowing their juice and aroma to be released into the salad. Once we have prepared all the vegetables, we mix them in a large bowl, ensuring they are evenly distributed.
Now it’s time to prepare the dressing. In a pot, we bring vinegar, oil, sugar, and salt to a boil. We let the mixture simmer for a few moments, then pour it hot over the vegetables in the bowl. This step is essential because the heat of the dressing helps soften the vegetables and absorb the flavors. We add pepper to taste to enhance the flavors.
After mixing everything well, we let the salad marinate for 24 hours. During this time, it’s important to stir the salad from time to time to ensure that all the vegetables are well coated with the dressing. The next day, when the salad has absorbed all the flavors, we transfer it along with the juice into clean, sterilized jars.
It is recommended to ensure that the jars are perfectly sealed to preserve the salad as best as possible. After filling the jars, we store them in the pantry or cellar, where they can be kept to be enjoyed on special occasions or as an accompaniment to delicious meals. This salad is not just a side dish, but an explosion of colors and flavors that will transform any meal into an unforgettable culinary experience.
We continue with the bell peppers, which we wash, remove the stems and seeds, and then cut into thin strips, like fettuccine. These will add a sweet taste and a crunchy texture to our salad. Next, we prepare the cabbage, both white and red. We slice the cabbage into thin strips so that it mixes easily with the other vegetables.
Carrots and celery are essential to provide an extra sweetness and flavor. After washing and peeling them, we grate them on a large grater, allowing their juice and aroma to be released into the salad. Once we have prepared all the vegetables, we mix them in a large bowl, ensuring they are evenly distributed.
Now it’s time to prepare the dressing. In a pot, we bring vinegar, oil, sugar, and salt to a boil. We let the mixture simmer for a few moments, then pour it hot over the vegetables in the bowl. This step is essential because the heat of the dressing helps soften the vegetables and absorb the flavors. We add pepper to taste to enhance the flavors.
After mixing everything well, we let the salad marinate for 24 hours. During this time, it’s important to stir the salad from time to time to ensure that all the vegetables are well coated with the dressing. The next day, when the salad has absorbed all the flavors, we transfer it along with the juice into clean, sterilized jars.
It is recommended to ensure that the jars are perfectly sealed to preserve the salad as best as possible. After filling the jars, we store them in the pantry or cellar, where they can be kept to be enjoyed on special occasions or as an accompaniment to delicious meals. This salad is not just a side dish, but an explosion of colors and flavors that will transform any meal into an unforgettable culinary experience.
Ingredients
3.5 kg bell peppers, one white cabbage (about 1.2 kg), one red cabbage (about 1 kg), one cauliflower (about 1 kg), 1 kg carrots, one celery (root, about 300 g), 1 liter vinegar, 0.5 liters oil, 500 g sugar, 4 tablespoons of pickling salt, pepper.