Marinated vegetable salad

These vegetables marinated in a subtle ginger dressing taste sensational. Make this salad a few hours before needed to allow the flavours to mingle.

Marinated vegetable salad


Serves 4

1 green capsicum, sliced into chunks
1 large carrot, sliced into thin sticks
4-6 Brussels sprouts, sliced in half
1 cup cauliflower florets
1 cup broccoli florets
3 spring onions, sliced into 4 cm lengths

½ cup wine vinegar
½ cup sugar
½ cup boiling water
2 cm piece root ginger, peeled and thinly sliced
dash of Tabasco sauce (optional)


Steam vegetables over boiling water until just tender.
Cool and pour dressing over.
Allow to marinate for 3-4 hours before serving.

To make dressing:
Mix vinegar, sugar, water, ginger and Tabasco sauce and heat gently until sugar dissolves. Cool.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 653kj
Protein 2.9g
Total fat 0.5g
- saturated fat 0.08g
Carbohydrates 33.6g
- sugars 33.3g
Fibre 3.3g
Sodium 40.5mg

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