This marinated vegetable salad is a quick make-ahead dish and is the perfect AIP addition to any backyard barbecue.
This recipe is actually from my dear Aunt Claudette. She brought a huge container of this marinated vegetable salad when visiting and I thought it was the best thing ever! So I knew an AIP version needed to happen.
What makes this salad healing?
With cruciferous vegetables, apple cider vinegar, and honey, this salad definitely has a lot going for it in terms of healing!
Cruciferous vegetables
The cruciferous veggies in this salad are broccoli and cauliflower which are high in antioxidants, fibre, and vitamin C. So they can especially help with reducing cancer risk, aiding digestion, and decreasing inflammation.
Apple Cider Vinegar
Apple cider vinegar has many benefits. It can support digestion by increasing stomach acid levels. YAY because most of us suffer from under active stomachs and we need this boost in gastric juices!
It can also decrease blood sugar levels, yet another health issue the majority of us struggle with daily.
Annnd since it is a fermented food, it is rich in good bacteria, helping to balance intestinal dysbiosis.
Honey
Honey is a natural sweetener filled with antibacterial, anti-inflammatory and antioxidant properties. You know all that good stuff!
Why I love this recipe!
Quick
With only three vegetables and a simple dressing, this salad is super quick to throw together.
Make ahead
I love that this recipe is make ahead. You really want this salad to marinate for a several hours or even over night to get the best taste.
And who doesn’t appreciate being able to prepare a dish ahead of time and have it taste even better because of it? Especially, if you’re planning a meal and other dishes need to be made immediately beforehand!
For another make ahead salad, check out my sweet potato salad with creamy chive dressing.
Easy to find ingredients
I consider this a fantastic salad to bring to a backyard barbecue, making it perfect for the Spring and Summer seasons. However, the ingredients are easy to find and are available year-round. So you really can make this salad any time of year!
BUT I am a huge promoter of eating in season, and if you’re looking for more seasonal AIP recipes, you’ll want to check out the AIP by Season cookbook!
Yield: 8-10 servings
Marinated Vegetable Salad (AIP/Paleo)
10 minutes
3 hours
3 hours 10 minutes
Ingredients
Vegetables
- 8 -10 cups of mixed broccoli florets, cauliflower florets and carrot sticks *
Instructions
- In a large bowl, whisk together all marinade ingredients.
- Add vegetables and toss.
- Refrigerate for several hours or even better overnight!
- Toss before serving.
- Enjoy!
Notes
- I use 1 head of broccoli, 1 head of cauliflower and four carrots
This is really good! It’s pretty, too. I made it last week, and put it in a Ziploc bag to take with me to visit family. I had some left when we got home, and I boiled shrimp and added to it for a quick meal.
oooh the addition of shrimp sounds delish! Thanks for sharing 🙂
Not the salad I was looking for. Yet, it was the closest I have been able to find in 13yrs. I doubled the dill weed and added pickles. The apple cider vinegar and honey compliment each other so well! I will allow to marinate for 24hrs (but I’m sure I’ll be tempted to snack on it!!). I’ll definitely be making this again!! Delish!!
ooh adding pickles, that sounds yum! So glad you enjoy the recipe!
Hello, I’m a bit confused..are the vegetables raw or cooked?
Hi Tina,
This recipe uses raw veggies!