Cabbage Carrots and Peppers Salad

This Cabbage Carrots and Peppers Salad recipe is not one of those salads that you really taste the sharpness of fresh vegetables. It tastes more like a marinated salad and has a bit of a sweet and sour taste to it. The best thing I like about this salad is that you can make it ahead of time which helps avoid those last-minute preparation rushes.

No matter if it’s for an upcoming holiday or guests you’ve invited, you know that this delicious salad is in the fridge waiting for you to put on the table.

The first time I tried this salad it was a bit too sweet for my taste, the recipe had 1 tbsp. of salt. I prefer this salad to be a little saltier, so I add 2 more tbsps. of salt and that’s how we all like it. You can try it with less salt and adjust the saltiness to your taste.

This salad is perfect at any time of the year. It’s a good time of the season to make, especially for a lot of those people who have cabbage and carrots in the garden that need to be harvested. Wherever your veggies come from, you’ll absolutely enjoy this salad. It may be served with pasta, meatballs, and mashed potatoes or just eaten as an appetizer. It’s a very one of a kind and well-liked salads. Enjoy! 🙂

Cabbage Carrots and Peppers Salad Ingredients

• Medium cabbage head
• Small organic carrots
• Organic red bell pepper
• Organic yellow bell pepper

• Water
• Sugar
• Salt
• Vinegar
• Olive oil
• Peppercorns
• Bay leaves

How to make Cabbage Carrots and Peppers Salad

Shred cabbage, cut peppers into half-inch strips, peel and grate carrots and place it all into a large bowl that comes with bowl cap (it will help to keep the salad marinade hot for longer). Set aside while you prepare the salad marinade.

Cabbage Carrots and Peppers Salad Marinade Instructions

Fill a medium pot with 4 cups (946 ml) water and add vinegar, salt, sugar, oil, peppercorns, bay leaves, and bring it to a boil stirring constantly until the sugar and salt dissolves.

Pour hot, boiling marinade right over the salad. Mix the vegetables, close the bowl with lid and let the salad marinate for 12 hours at room temperature.

The salad will decrease in volume after being marinated for 12 hours. Then place the salad into the fridge and let it marinate for 12 more hours.

Marinated salad can stay up to a week in the bowl. Remove whole black pepper and bay leaves before serving.

This salad is so, so good guys! It goes perfectly along with just about any maid dish like mashed potatoes, pasta, rice, etc…

If you make this Cabbage Carrots and Peppers Salad recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 

5 from 7 votes

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Cabbage Carrots and Peppers Salad

Prep Time

45 mins

Cook Time

7 mins

Total Time

1 d 52 mins

 

This Cabbage Carrots and Peppers Salad recipe is not one of those salads that you really taste the sharpness of fresh vegetables. It tastes more like a marinated salad and has a bit of a sweet and sour taste to it. The best thing I like about this salad is that you can make it ahead of time which helps avoid those last-minute preparation rushes.

Keyword: cabbage carrots and peppers salad, make ahead marinated salad, marinated salad recipe, marinated vegetable salad

Servings: 12 -14

Author: Valya of Valya’s Taste of Home

Ingredients

• Cabbage Carrots and Peppers Salad Marinade Ingredients
• 1 medium – organic cabbage head
• 4 small – organic carrots
• 1 – organic red bell pepper
• 1 – organic yellow bell pepper
• 4 cups (946 ml) – water
• 3 tbsp. – sea salt
• ½ cup (64 g) – sugar
• ¾ cup (177 ml) – vinegar
• ½ cup (118 ml) – extra virgin Olive oil
• 3 – bay leaves
• 1 tsp. – peppercorns

Instructions

1. How to make Cabbage Carrots and Peppers Salad

2. Shred cabbage, cut peppers into half-inch strips, peel and grate carrots and place it all into a large bowl that comes with bowl cap (it will help to keep the salad marinade hot for longer). Set aside while you prepare the salad marinade.

3. Cabbage Carrots and Peppers Salad Marinade Instructions

4. Fill a medium pot with 4 cups (946 ml) water and add vinegar, salt, sugar, oil, peppercorns, bay leaves, and bring it to a boil stirring constantly until the sugar and salt dissolves.

5. Pour hot, boiling marinade right over the salad. Mix the vegetables, close the bowl with lid and let the salad marinate for 12 hours at room temperature.
6. The salad will decrease in volume after being marinated for 12 hours. Then place the salad into the fridge and let it marinate for 12 more hours.
7. Marinated salad can stay up to a week in the bowl. Remove whole black pepper and bay leaves before serving.
8. This salad is so, so good guys! It goes perfectly along with just about any maid dish like mashed potatoes, pasta, rice, etc…

Looking for more Cabbage Salad recipes? Please check these recipes out:

• Cabbage and Cucumber Salad
• Red and Green Cucumber Salad Recipe
• Tasty Canned Vegetable Salad Recipe
• Crab Salad Recipe
• Purple Cabbage Tomato Salad
• Homemade Saurkraut Recipe

Click HERE for all the salad recipes.

Kitchen items I used in making this recipe:

(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)

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This is an updated recipe. The picture (below) is from Oct 13, 2014, when the recipe was originally posted.

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