Description

A refreshing and tangy Cabbage, Carrot, and Cranberry Salad featuring a flavorful sweet and sour marinade. This vibrant salad combines crunchy cabbage, colorful bell peppers, grated carrots, and dried cranberries, all soaked in a garlicky vinegar-based dressing. Perfect as a light side dish or a healthy snack, this salad requires no cooking and is ready to enjoy within a few hours of marinating.

Ingredients

Scale

Vegetables

1 medium cabbage
1 bell pepper (red, yellow, or orange, sliced into thin strips)
2 large or 3 medium carrots

Other Ingredients

1/3 cup craisins (dried cranberries)
2 large garlic cloves

Marinade

2 cups water
1 Tbsp salt + 1/2 tsp salt
1/3 cup sugar
1/3 cup white vinegar
1/3 cup sunflower oil (or vegetable or extra light olive oil)

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Instructions

Prepare the Marinade: Boil 2 cups of water and remove it from heat. Add 1 tablespoon plus 1/2 teaspoon of salt, 1/3 cup sugar, 1/3 cup white vinegar, and 1/3 cup sunflower or olive oil to the hot water. Stir thoroughly until the sugar and salt dissolve completely. Press 2 large garlic cloves and stir them into the marinade off the heat to preserve their color and flavor.
Prepare the Vegetables: Finely slice the cabbage using a knife or mandolin for ease. Thinly slice the bell pepper into strips and grate the carrots. In a large bowl, combine the prepared cabbage, bell pepper, grated carrots, and 1/3 cup dried cranberries, tossing them together evenly.
Combine Salad and Marinade: Transfer the mixed vegetables into a glass jar or suitable container. Pour the warm (or slightly hot) marinade over the vegetables, ensuring all ingredients are well covered.
Press and Marinate: Press down firmly on the cabbage mixture so it is submerged in the marinade. Because the marinade is warm, the salad will absorb flavors quicker. Refrigerate the jar and allow the salad to marinate for at least 4 to 5 hours before serving. The salad will develop a refreshing sweet and tangy flavor perfect for any occasion.

Notes

Adding garlic off the heat prevents it from turning blue and preserves its flavor and appearance.
Using a mandolin for slicing cabbage ensures uniform thin slices and makes preparation easier.
The salad can be stored refrigerated for up to 3-4 days, improving flavor as it sits.
Make sure the cabbage is pressed down firmly so it stays submerged in the marinade for proper marination.
The salad is best served chilled and pairs well with grilled meats or as a healthy snack.