Ingredients and Weight:
- 2 cups shredded purple cabbage
- 2 cups bite-size carrot pieces
- 1 cup thinly sliced bell peppers
- 1 cup diced cucumber
- 1 cup fresh cherry tomatoes, halved
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation Time: 45 minutes (includes marinating time)
Cooking Time: 10 minutes (for boiling water for vegetables if desired)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Prepare all vegetables by shredding, slicing, dicing, and halving as per the ingredient list.
- In a large bowl, combine olive oil, lemon juice, balsamic vinegar, honey, oregano, salt, and pepper to make the marinate.
- Add the prepared vegetables to the bowl and toss well to coat with the marinate.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve chilled or at room temperature.
Nutritional Information: (Per serving: about 1/8 of the salad)
Calories: 150
Fat: 9g
Carbohydrates: 20g
Protein: 2g
Fiber: 4g
Sugar: 12g (includes natural sugars from vegetables and honey)
Dish Characteristics:
- This salad is a perfect blend of fresh vegetables with a sweet and sour marinate.
- The use of honey adds a unique sweetness that pairs well with the citrusy lemon juice and balsamic vinegar.
- It is a healthy, light, and refreshing dish that goes well as a starter or a side dish.
User Comments:
- "This salad was so refreshing! The flavors were perfect and it was so easy to make."
- "The marinate was outstanding! The honey really gave it a unique flavor."
- "I loved the variety of vegetables in this salad. It was a great way to get my daily dose of greens."
Special Precautions and Tips:
- Use fresh vegetables for best results. If not in season, consider using frozen ones for a similar result.
- Adjust the amount of honey based on your preference for sweetness.
- For an extra crunch, add some chopped toasted almonds or pine nuts to the salad before serving.
