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 the dressing over.
Allow to marinate for 3-4 hours before serving.

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

Nutrition Information Panel

Per Serving [4 Serves]
Energy 215kj
Protein 2.9g
Total fat 0.5g
- saturated fat 0.1g
Carbohydrates 28.1g
- sugars 27.7g
Fibre 4.3g
Sodium 48mg

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