Crunchy Refrigerator Salad
Crunchy Refrigerator Salad
I love cold vinegar salads like my Fire and Ice Salad. I could honestly dive into a vat of that stuff, but that salad really needs to be eaten within a few days and I was looking for something that would last longer in the fridge so I could always have it on hand. So I developed this Crunchy Refrigerator Salad as a spinoff salad using veggies that will stay crunchy longer, with a light coating of a dressing based on the same principle – but with a little added kick .
Let’s get mixing!
You’ll need: Matchstick carrots (or diced, or baby, or crinkle cut), an onion, coleslaw mix, and some broccoli and cauliflower florets.
AND…
Some sugar, white vinegar, Italian dressing mix (dry), and a little water.
Now for anyone who has never had a salad like this Crunchy Refrigerator Salad before, you might think that the sugar will make it sweet but it doesn’t. The sugar is just there to offset the vinegar slightly. It is still a good vinegar taste to it, but with this amount of sugar, it keeps your face from puckering 🙂
Chop your onion.
I had to do this when my husband was home, know why? Because I can’t reach the plates!
I keep asking him to put one of each type of dish on the counter before he goes to work but with all he is juggling right now, he often forgets.
This is not the best time to be married to me 🙂
Remind me, if I ever build a home to make a wheelchair accessible butler’s pantry.
Dump all of your veggies into a large bowl along with onion. Mix that up pretty good.
Mix together water, vinegar, sugar, and Italian dressing mix.
Pour your dressing over the salad.
Stir until well coated.
This isn’t going to seem like enough dressing but as it sits, the veggies will create more water and we will stir it every now and then until it is ready to eat. You’ll be surprised!
However, if you want to add more, add an extra 1/4 cup of water, 1/4 cup vinegar, and 1/4 cup sugar.
Note though, that I do not do this because my goal is to just have a light coating on the veggies.
Cover that and let it sit out for an hour.
Stir really well and then refrigerate all day or overnight.
Eat this Crunchy Refrigerator Salad whenever you like!
This will keep for up to a week and makes a great snack, side dish for supper, or quick lunch!
I’m eating some right now 🙂
Ingredients
- 14 ounces coleslaw mix
- 12 ounces broccoli and cauliflower florets
- 10 ounces matchstick carrots or 1 cup and 1/2 of diced carrots
- 1 onion chopped
Dressing
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup white vinegar
- .7 ounce package of dry Italian Dressing Mix enough to make 8 ounces of dressing
Instructions
- In very large bowl, combine all vegetables.
- In 2 cup measuring cup, pour water, vinegar, sugar, and dressing mix. Stir for a few minutes until well combined and sugar begins to dissolve (it won't dissolve completely at this point).
- Pour dressing over vegetables and stir well to coat. Cover and let sit at room temp for one hour. After one hour, stir again, cover and place in the fridge for several hours or overnight.
- Before serving, stir well. Will keep in fridge for up to a week. It actually gets better as the week goes on!
Nutrition
You may also enjoy these summer salad recipes:
Tomato Onion and Cucumber Salad
Cucumber Salad Creamy and Delicious
Low Carb Broccoli Cauliflower Salad
I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation . . .I can do everything through him who gives me strength.
~Philippians 4: 12-13
This sounds like a wonderful salad! We are having a cookout for 13 to 14 people. Would this recipe make enough for this many people or should I double the recipe?
I would double it to serve as a side. I’m excited! Hope they enjoy it and y’all have fun!!
I love this. It is addictive and it gets better each day. I find myself going back again and again eating it. Thanks for the recipe.
I am so glad to hear that you like it Jean!!! And yes, it is addictive, I have that same problem!!
Christy, Can you make a recipe tab for all of you weight lose friendly recipes under it. I am a country girl and love the others as well.
Thanks for the suggestion Nancy. 🙂
Made this a few days ago with no onions and only 2 tablespoons of sugar. We really like it! It has the perfect amount of sweetness for us. It’s been in the fridge for, let’s see, 4 days counting the day I make it, and it’s still great. As you said, it’s actually getting better!
I am so glad you liked it!!!
Hi Christy,
I just found your site and am totally enjoying the recipes.
I too am in a wheelchair. I have been since 2000. I decided to move my kitchen around. By that I mean that all of my everyday items like plates, cups bowls etc I placed in the bottom cabinets. I had slide drawers put in so I can see them better. The items like boxes of food, pastas etc, I put in upper cabinets where I use a grabber or reacher stick.
I live alone and I love to cook and bake. So, you just have to devise your own system for doing things.
Good Luck!
Not trying to pimp my blog out or anything (I promise!), but between this recipe and Fire and Ice Salad, it’s clear you enjoy this kind of salad. Here’s my recipe for Cucumber Dill Salad that I mentioned above, I think you’d really enjoy it: http://cheesewithnoodles.blogspot.com/2012/08/cucumber-dill-salad.html
I make a cucumber salad that involves boiling water, sugar, white vinegar, salt, and dill together, then pouring it over sliced cucumbers and refrigerating. It’s very good. This looks like a similar idea and I even have a packet of Italian dressing mix in the pantry. Never actually used it for salad dressing, I always use it as coating (along with parmesan cheese and garlic powder) for baked chicken breasts. Quick question, since I know you use Splenda a lot- does this turn out okay with Splenda instead of sugar? I prefer my salads less sweet anyway and am considering trying this with 2 1/2 tablespoons sugar and 2 1/2 tablespoons Splenda.