Chopped veggies ready for the marinade
Colorful Marinated Zucchini Salad
How I got to this colorful marinated zucchini salad started out when I had just picked zucchini from the garden. I didn’t feel like another zucchini bread.
My wife had made a bean salad that had sparked my imagination. The flavor of that bean salad was something special. I thought it might work with raw zucchini.
Fire up my imagination
So I started forming the salad in my mind. First thing, I wanted a raw zucchini salad. No cooking required. Marinating(using the bean salad liquids and spices) would drive the flavor throughout the salad. I could shred it or chop it. The thought of shredded zucchini conjured up images of a very sloppy salad. Chopped salad looked better and better.
The zucchini’s peel could stay on as the pulp of the zucchini would produce only a white salad. I would need some onions and fresh peppers to give it a little color and add some additional flavors. Canned corn would be nice but my wife can not tolerate it so it was out. The salad also had to be sugar-free, as I am a diabetic.
So I had my salad, a raw, no cook, marinated, peel on, chopped, sugar-free zucchini salad. Perfect for a summer salad.
Mandoline Slicer at – Amazon.com
Making the Salad
I used a mandoline to slice my zucchini thin(1/8″). Then I chopped the zucchini to approximately the size of corn kernels. A medium onion and 1/2 of a red pepper received the same chop.
I then added the following ingredients to a bowl.
- 1 cup of apple cider vinegar
- 1 cup of oil(canola)
- 3/4 cup Splenda
- 1 tsp. of salt
Mix and Marinate
I whisked the ingredients and poured them over the chopped veggies. Mixing the two together until the veggies were fully coated. Covering the container and refrigerating the salad overnight to marinate finished the salad.
The flavor was exactly as I expected. Outstanding! The zuchini, onions, and pepper all maintained their texture during the marinating. Not quite crispy but not mushy either.
Colorful Marinated Zucchini Salad
Ingredients:
- 1 large zucchini
- 1 can of corn(optional)
- 1/2 large red bell pepper
- 1 medium yellow onion
- 1 cup canola oil
- 3/4 cup Splenda
- 1 cup apple cider vinegar
- 1 tsp salt
Directions
- Slice the zucchini thin(1/8″)
- Chop the zucchini to the same size as the corn and place in a covered bowl.
- Slice a medium onion
- Chop the onion the same size as the zucchini
- The red pepper is chopped the same size as the onion and zucchini
- Add the drained corn to the chopped veggies(optional)
- In a separate bowl combine the rest of the ingredients.
- Whisk to blend the ingredients.
- Pour over the chopped veggies.
- Mix the liquid to coat the veggies and cover.
- Place in the refrigerator to marinate overnight.
I love this colorful marinated zucchini salad.
Related Articles: More Recipes from Mybusyretiredlife
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