Ingredients
Vegetables
- 6 ounces zucchini, cut into thin strips
- 6 ounces cucumber, cut into thin strips
- 6 ounces carrot, cut into thin strips
Dressing
- ½ teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Garnish
- 2 tablespoons parsley, freshly chopped
Instructions
- Make the Marinade: In a large bowl, mix the sugar, salt, olive oil, and balsamic vinegar thoroughly to combine the dressing.
- Toss the Vegetables: Add the thinly sliced zucchini, cucumber, and carrot to the bowl and stir well until all the vegetable strips are evenly coated with the marinade.
- Store and Refrigerate: Transfer the marinated vegetables into a jar with a tight-fitting lid. Seal the jar securely and place it in the refrigerator for 1 to 2 hours to allow the flavors to meld. Occasionally shake the jar gently to redistribute the marinade over the vegetables.
- Serve with Parsley: When ready to serve, sprinkle the freshly chopped parsley over the salad. Optionally, you can add parsley during marination for enhanced herbal notes.
Notes
- For best crispness, cut the vegetables into uniform thin strips.
- Adjust the salt and sugar quantities to suit your taste preferences.
- This salad can be enjoyed immediately but tastes better after chilling.
- Store leftovers in a sealed container in the refrigerator and consume within 2 days for optimal freshness.
- Feel free to add a pinch of freshly ground black pepper for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
