By   October 19, 2015


Quick Marinated Salad (11 of 12)

This Quick Marinated Salad is such a lifesaver when it comes to holidays or special occasion dinners. Being able to get as much as possible done ahead of time, gives the opportunity to enjoy holidays and spend more time with people you love. This salad is one of those dishes that you can make the night or even days before the holiday dinner. It stores perfectly in refrigerator. Ready to be served whenever you’re ready.


1 large cabbage, 4 lb., shredded
1 large carrot, grated
1 onion (optional, not pictured), cut in half moons
3/4 cup salad oil (cold pressed sunflower oil is the best for this recipe)
1/2 cup sugar
2 tablespoons sea salt
3 bay leaves
5-6 pepper corns
2 cups water
3/4 cup vinegar

Quick Marinated Salad (1 of 12)

Prepare all the veggies by shredding cabbage, grating carrots. If using onions, cut them in half moons.

Quick Marinated Salad (2 of 12)

Make the marinade. In a sauce pan, bring water to boil, add sugar, salt, bay leaves, pepper corns, salad oil, and boil for 2-3 minutes. At the very end, add vinegar and bring to boil.

Quick Marinated Salad (3 of 12)

Pour marinade over vegetables. Mix well. Pack tightly in jars. Refrigerate.

Quick Marinated Salad (5 of 12)

Let it marinate for couple of hours or overnight. Could be stored in the refrigerator for several weeks.

Quick Marinated Salad (7 of 12)




    1. Vera Post author

      Thanks Fae. This salad is also a good way to preserve garden-fresh cabbage, which I’ll be doing this weekend 😉

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