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Vegetable Cold Salad

This Vegetable Cold Salad is a delicious and healthy salad that is packed with a variety of fresh vegetables and topped with a straightforward dressing. This dish is ideal for the warm summer months, and it allows you to make efficient use of any leftover vegetables in the refrigerator.

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Why You’ll Love This Vegetable Cold Salad Recipe:

  • Putting things together doesn’t need any effort at all.
  • Those who are choosy eaters might have it prepared precisely to their specifications.
  • It is quite refreshing in addition to being beneficial to your health.
  • If you start early and finish all of the preparations, you will have more time for the rest of the process.

What Is Vegetable Salad?

A cold vegetable salad tray that includes lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta, and is served with bread and dressing on the side. Main components. Components of vegetables, fruits, grains, meat, or eggs that have been chopped up and combined with a sauce.

What Are The Parts Of A Vegetable Salad?

The base, the body, the dressing, and the garnish are the four parts that make up a salad. The greens or other leaves that cover the bottom of a salad are referred to as the “base” of the salad. The meat, veggies, or fruit make up the body of the dish. It is the dressing that gives the salad it’s coating.

What Are The Benefits Of Vegetable Cold Salad?

A Naturally Occurring Source of Fiber.The Numerous Health Advantages of Consuming Fresh Fruits and Vegetables. Eat a lot of salads to help you maintain a healthy weight. Having a salad every day can help you consume more healthy fats, which will help you build strong bones, protect your eyes, improve muscle performance, and guard your heart.

Vegetable Cold Salad
Vegetable Cold Salad

What Ingredients To Make Vegetable Cold Salad?

You are going to need a palmfull of crisp vegetables for the salad.

  • Tomatoes: The foundation will be comprised in part of fresh tomatoes, which will lend both consistency and taste to the dish. Although Roma tomatoes are ideal for this dish due to their meatier texture and lower moisture content, you may substitute any tomatoes that you have on hand.
  • Cucumber: The English cucumber is my favorite for this dish because it doesn’t contain any seeds, but you may use whatever you have on hand.
  • Bell Pepper Red: When it comes to the pepper, I prefer to use red for the flavor, however peppers of any hue will do the job just as well.
  • Red Onion: Rouge Finally, add approximately half a cup of finely chopped red onion. You may adjust the amount you use according to how much you enjoy raw onions or how much you hate them!
  • Feta: To add some much-requested creaminess, we’ll be using a half cup of cubed feta in this recipe.

The vegetables are held together by a hastily thrown-together dressing that is mostly composed of ingredients that are always kept in the pantry.

  • Olive Oil: The dressing will be mostly comprised of extra virgin olive oil as its foundational ingredient.
  • Parsley: The use of fresh parsley enhances both the flavor and the texture of a dish. Both Italian parsley and flat parsley are delicious in this dish.
  • Juice from Half a Lemon: The zesty lemon juice adds a surprising amount of brightness to the salad. Fresh juice is great!
  • Oregano: Just a little oregano to bring out the flavor.
  • Honey: I know it may sound strange, but just a sprinkle of honey helps the taste to pop! Honey helps the flavors pop!
  • Garlic:  Thank you so much, and please. This dressing will be wonderful with only one clove that has been minced.
  • Salt and Pepper: The final step is to sprinkle on a little bit of salt and pepper. You are free to add more or less according to your preferences!
Vegetable Cold Salad
Vegetable Cold Salad

How To Make Vegetable Cold Salad?

  1. To prepare the salad, begin by chopping all of the ingredients into pieces of a consistent size. 
  2. Put all of the ingredients into a big bowl and mix them.
  3. To create the dressing, combine all of the components for the dressing by whisking them together.
  4. Pour the dressing over the salad, then toss it to ensure that it is distributed equally over the ingredients. 
  5. Obtaining the finest results from the meal requires that it be chilled in the refrigerator for one hour before being served.

Recipe Tips And Variations:

  • Add a protein. To create a dish with a more well-rounded nutritional profile, try adding some chickpeas or edamame.
  • Sprinkle in vegan better. For more taste and texture, crumbled vegan butter should be used. Violife is my fave.
  • Mix with some fresh herbs. Toss in some fresh herbs that have been finely chopped, such as oregano, parsley, or dill.
  • Make an effort to chop the vegetables into pieces of consistent size so that you can enjoy all of the tastes in each bite.
  • This is a fantastic recipe for a cold potluck dish that can be prepared ahead of time.
  • There is no need to let this salad stay in the refrigerator before serving it because it can be prepared and served immediately after it is made.
  • You may use mozzarella cheese or even sharp cheddar for the pepper jack cheese.
  • This veggie side dish is perfect for both supper and even a light snack in the middle of the day.

How Should Vegetables Be Cut For A Salad?

I prefer to slice veggies like tomatoes, red bell peppers, and cucumbers very thinly, almost to the point where the slices become transparent. When they have grown to a greater thickness, as seen on the left, they come to dominate every forkful in which they find themselves. In addition to this, they provide a striking visual when arranged in rows on top of a salad before it is mixed.

Vegetable Cold Salad
Vegetable Cold Salad

What To Serve With Vegetable Cold Salad?

This Vegetable Cold Salad may be served with your favorite pasta or any casserole dish you choose. Here are some recommendations for presenting it:

What Veggies Are Good Cold?

  • Bell pepper, cut into strips.
  • Carrots, shredded, thinly sliced, or cut into rounds.
  • Cherry tomatoes.
  • Celery, very thinly sliced (for kids over 3)
  • Cucumber, sliced, diced, or cut into sticks.
  • Lettuce, shredded or chopped.
  • Snap peas.
  • Tomatoes, cut into wedges or diced.

Are Raw Vegetables Healthier Than Cooked?

Cooking various vegetables may result in the loss or reduction of some of the vegetable’s nutrients, particularly those vitamins that are water-soluble. However, the difference is not significant, and eating vegetables whether they are raw or cooked—is beneficial to your health in any form.

What To Do With Leftover Vegetable Cold Salad?

  • Place an egg on top of it. If you are unsure of what to do, top it with a fried egg.
  • Make a soup out of it by blending it. It’s one of my favorite things to do to turn a leftover salad into a hearty soup by mixing it.
  • Create a cheese sandwich on the grill. Provides one
  • Go Kuku! I think that repurposing leftovers by transforming a salad into a Kuku is my absolute favorite method to do it.

How Do You Store Leftover Vegetable Cold Salad In The Fridge?

When you want to put Vegetable Cold Salad in a plastic bag that can be sealed, first lay down some paper towels on the counter and then pour the salad over the paper towels. Then store the bag in the refrigerator. Wrap the paper towels around the salad like a blanket, and then place both the paper towels and the salad inside of an airtight bag. Remove any remaining air by pressing it out, then close the bag. You may keep it for up to a week in the refrigerator.

How To Freeze Leftover Vegetable Cold Salad?

The shelf life of vegetable cold salad in the freezer is anything from 4-6 months. Make sure you choose veggies that are simple to freeze, such as tomatoes, cucumbers, and red bell peppers, so that you can store them for a longer period. In addition to that, include croutons or almonds in the salad if you want it to be more filling for supper.

Vegetable Cold Salad
Vegetable Cold Salad

FAQ Section

Can I Make Vegetable Cold Salad Ahead Of Time?

It is possible to prepare chopped vegetable salad one day in advance and keep it in the refrigerator until it is ready to be used. If you want to provide the finest presentation possible, you shouldn’t make it more than 24 hours in advance.

How To Wash Vegetables For Salad?

Under cold running tap water, thoroughly wash all leafy green veggies, including pre-bagged greens.
When dealing with leafy plants like lettuce and cabbage, the outer leaves should be peeled off first.
Vegetables with leafy greens should be dried with a paper towel or a tea towel after being washed in a colander, drained, or spun in a salad spinner.

Is This Vegetable Salad Healthy?

It is possible that eating this salad will make you feel better because it contains many different kinds of fresh vegetables. The inclusion of mayonnaise and sour cream in the sauce, on the other hand, makes it less nutritious than it would otherwise be in its natural state.

Try More Recipes:

Vegetable Cold Salad Nutrition Facts

Amount Per Serving

  • Calories 114
  • Total Fat 6.8g
  • Saturated Fat 13g
  • Trans Fat 1.6g
  • Cholesterol 5.2mg
  • Sodium 375mg
  • Potassium 335mg
  • Total Carbohydrate 11g
  • Dietary Fiber 2.4g
  • Sugars 5.4g
  • Protein 3.7g
  • Vitamin A 66%
  • Vitamin C 97%
  • Calcium 10%
  • Iron 5%

Nutrition Facts Source: Source

Vegetable Cold Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: 10 minutesTotal time: 10 minutesServings:4 servingsCalories:114 kcal Best Season:Available

Description

This Vegetable Cold Salad is a delicious and healthy salad that is packed with a variety of fresh vegetables and topped with a straightforward dressing. This dish is ideal for the warm summer months, and it allows you to make efficient use of any leftover vegetables in the refrigerator.

Ingredients

    Salad

  • Dressing

Instructions

  1. To prepare the salad, begin by chopping all of the ingredients into pieces of a consistent size. 
  2. Put all of the ingredients into a big bowl and mix them.
  3. To create the dressing, combine all of the components for the dressing by whisking them together.
  4. Pour the dressing over the salad, then toss it to ensure that it is distributed equally over the ingredients. 
  5. Obtaining the finest results from the meal requires that it be chilled in the refrigerator for one hour before being served.

Notes

  • Add a protein. To create a dish with a more well-rounded nutritional profile, try adding some chickpeas or edamame.
  • Sprinkle in vegan better. For more taste and texture, crumbled vegan butter should be used. Violife is my fave.
  • Mix with some fresh herbs. Toss in some fresh herbs that have been finely chopped, such as oregano, parsley, or dill.
  • Make an effort to chop the vegetables into pieces of consistent size so that you can enjoy all of the tastes in each bite.
  • This is a fantastic recipe for a cold potluck dish that can be prepared ahead of time.
  • There is no need to let this salad stay in the refrigerator before serving it because it can be prepared and served immediately after it is made.
  • You may use mozzarella cheese or even sharp cheddar for the pepper jack cheese.
  • This veggie side dish is perfect for both supper and even a light snack in the middle of the day.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 114
Calories from Fat 61
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.6g8%
Trans Fat 0.1g
Cholesterol 5.2mg2%
Sodium 375mg16%
Potassium 335mg10%
Total Carbohydrate 11g4%
Dietary Fiber 2.7g11%
Sugars 5.4g
Protein 3.7g8%

Vitamin A 66%
Vitamin C 97%
Calcium 10%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.