marinated summer salad

This marinated summer salad is light, easy to make, and filled with a variety of thinly sliced vegetables.

It is prepared with a very nice oil/vinegar-based dressing that adds flavors and bring it all together.

This salad reminds me of the two salads my mother and mother-in-law used to make, but married together: cucumber salad and cole slaw (just without the mayo)! This recipe is perfect for a hot summer day!

Combine it in a large jar or bowl, and let it marinate for a few days to blend the tastes. After you have had several portions, add more veggies and you’ll have more ready to go right away. This will last for 7-10 days in the refrigerator.

To Healthy Eating!


Marinated Summer Salad

A fresh summer salad, packed with flavor. Marinate for a few days, then keep adding more ingredients as you go after eating a few portions to make the dish last longer. This recipe will last in the refrigerator for 7-10 days.
Prep Time 30 mins
Total Time 40 mins
Course Lunch, Salads, Side Dish
Servings 10 people


  • 1 head Cabbage, chopped Approximately 2 lbs.
  • 3 large Carrots, sliced
  • 2 whole Peppers, chopped Green, Yellow or Red — your choice!
  • 1 large Purple Onion
  • 4 medium–large Cucumbers Peeled & thinly sliced
  • 1-2 bunches Radishes Sliced
  • 4 Stalks Celery

Salad Dressing

  • 1/2-1 cup Salad oil
  • 1/2 cups warm water
  • 1 1/2 cups White Vinegar
  • 10-12 Tbsp Sugar You can reduce sugar or use a sugar substitute of your choice.
  • 1 Tbsp sea salt
  • 1 Tbsp garlic powder


  • Chop all the vegetables then combine in a large bowl.
  • Make the dressing as desired.
  • Combine the dressing with the salad and put in a large covered jar or bowl.
  • Refrigerate to marinate for a few days. (Although we ate it after I prepped and it was delicious!)
  • After you've eaten a few portions, add more of the same veggies in smaller quantities to refill the salad jar/bowl to use up the remaining dressing.


Melissa's Modifications: A great light salad for a meal or side! You can skinny it down by using a sugar alternative and less salad oil. 
Nutritional Value: 1 Serving- 298 Calories; 21g Fat; 63mg Sodium;15g Carbs; 4.5g Fiber; 3 g Protein; 11g Sugar.
Tried this recipe?Let us know how it was!

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