Crunchy Marinated Vegetables for Two

Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

Another goodie from Taste of Home magazine. I couldn't find kohlrabi so I just added a couple more radishes. Preparation time is approximate.I poured the cooled portion of the dressing into a measuring cup to make it easier to pour over the veggies.A great make-ahead recipe too.

Ingredients Nutrition

Directions

  1. In a small bowl, combine the vegetables listed.
  2. Prepare marinade: In a small saucepan, combine the sugar, vinegar, salt and mustard; cook over low heat just until sugar is dissolved. Pour into a 2-cup measuring cup; cool slightly.
  3. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined.
  4. Pour over vegetables and toss to coat.
  5. Cover and refrigerate for 4 hours or overnight.
  6. Serve with slotted spoon.
Most Helpful

We found this to be way too sweet. I have to wonder if you meant tablespoons of vinegar, rather than teaspoons, as the amount given was hardly enough to disolve the sugar. Thanks for posting, but this is not a marinade that I will use again.

IngridH July 05, 2009

To make this diabetic-friendly I used Splenda to replace the sugar and this turned out great. I love the sweet-sour taste of the marinade. Very versatile for using up those fresh veggies and will be made often this summer. Made for Review My Recipe Tag. Thanks for a winner Burnice!

ElaineAnn May 15, 2007