Israeli Marinated Raw Vegetable Salad

Introduction

History

This recipe has its roots in Israeli cuisine, where fresh and vibrant ingredients are often used to create delicious and nutritious dishes. The marination process allows the vegetables to soak up the flavors of the olive oil, vinegar, and spices, resulting in a tasty and satisfying salad.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to slice the vegetables thinly to ensure that they absorb the marinade evenly.

- Mixing the salad several times while it is marinating will help to distribute the flavors throughout the dish.

- For a more intense flavor, you can let the salad marinate for longer than overnight.

Serving Suggestions

This salad can be served as a side dish or as a light lunch on its own. It pairs well with grilled meats or fish.

Cooking Techniques

The key to this recipe is the marination process, which allows the vegetables to soak up the flavors of the dressing. Be sure to mix the salad several times while it is marinating to ensure that the flavors are evenly distributed.

Ingredient Substitutions

If you don't have all of the vegetables listed in the recipe, you can substitute with your favorite vegetables. You can also adjust the seasonings to suit your taste preferences.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve this salad in a large bowl or on a platter, garnished with fresh herbs or a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, fish, or falafel. It also goes well with hummus, pita bread, or tabbouleh.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of this Israeli Marinated Raw Vegetable Salad contains approximately 200 calories.

Carbohydrates

This salad is a good source of carbohydrates, with each serving containing approximately 15 grams.

Fats

The olive oil in this recipe provides healthy fats, with each serving containing around 10 grams.

Proteins

While this salad is not a significant source of protein, each serving contains about 1 gram.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly vitamin C from the peppers and broccoli. It also contains a good amount of fiber from the vegetables.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions.

Summary

Overall, this salad is a nutritious and flavorful dish that is perfect for a light and refreshing meal.

Summary

Israeli Marinated Raw Vegetable Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh vegetables and a tangy marinade, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind that makes you want to spend all day in the kitchen, trying out new recipes and experimenting with flavors. I had just returned from a trip to Israel, where I had the most amazing marinated raw vegetable salad at a little roadside cafe.

The flavors in that salad were unlike anything I had ever tasted before - tangy lemon, fresh herbs, and crunchy vegetables all marinated together in a delicious dressing. I knew immediately that I had to recreate it at home. So, armed with a notebook and a pen, I set out to find the perfect recipe.

I started by asking everyone I knew if they had ever tried a similar salad. My friends, my neighbors, even the lady at the grocery store - no one had heard of it. But I was determined to find it, so I turned to the internet. After hours of searching, I finally stumbled upon a recipe that looked promising.

The recipe called for a mix of diced cucumbers, tomatoes, bell peppers, and red onions, all marinated in a dressing made from olive oil, lemon juice, garlic, and fresh herbs. It sounded just like the salad I had in Israel. I couldn't wait to try it out.

I gathered all the ingredients and got to work. I diced the vegetables into small, bite-sized pieces and mixed them together in a large bowl. Then, I whisked together the dressing and poured it over the vegetables, making sure to coat each piece evenly.

As the salad marinated in the fridge, the flavors began to meld together, creating a symphony of tastes and textures. I couldn't resist sneaking a taste, and I was instantly transported back to that little roadside cafe in Israel.

When dinner time rolled around, I served the salad alongside grilled chicken and fresh pita bread. My family dug in eagerly, and the salad disappeared in minutes. Everyone raved about how fresh and flavorful it was, and my heart swelled with pride.

From that day on, the Israeli Marinated Raw Vegetable Salad became a staple in our household. I made it for every family gathering, every potluck, and every picnic. And each time, it was met with the same enthusiasm and delight.

I shared the recipe with all my friends and neighbors, and soon it became a favorite in their homes as well. The salad brought people together, sparking conversations and creating memories that would last a lifetime.

As I look back on that fateful day when I discovered the recipe, I can't help but feel grateful. Grateful for the flavors that transport me to a faraway land, grateful for the memories shared around the dinner table, and grateful for the joy that cooking brings into my life.

And so, I continue to make the Israeli Marinated Raw Vegetable Salad, passing down the recipe to future generations and spreading the love and warmth that it brings. It may have started as a simple dish I found online, but it has become so much more than that - it has become a part of who I am.

Categories

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