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Marinated Assorted Vegetable Salad

10 cups 20 minutes


  • ½ of a cabbage head, chopped into 1 inch pieces
  • 5 cups of assorted vegetables (cauliflower, broccoli, carrots, celery, bell peppers) cut into 1 inch pieces
  • 1 small onion or 1 large shallot, sliced
  • 3 5 garlic cloves, peeled


  • 5 cups water
  • 4 Tablespoons kosher salt
  • 1 Tablespoon sugar
  • ¾ cup distilled white vinegar
  • ¾ cup vegetable oil


  • Prep all the ingredients.
  • Mix cabbage, vegetables, onion and garlic to combine in a large bowl or pot.
  • Make the brine by bringing the water to a boil in a large pot, and adding the salt and sugar, mixing to combine until they dissolve. Remove from the heat and add the vinegar and the oil.
  • Put the vegetables into brine and let it stand for about 15 20 minutes. The vegetables will wilt slightly. Place the salad into glass canning jars or a large bowl or bowls. Make sure that the vegetables are covered completely with the brine.
  • Cover and store in the refrigerator. Marinate for 24 48 hours before serving.

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