One day i needed a simple side dish for dinner and realizing the vegetable drawer was getting a little too full, i came up with this Mixed Vegetable Salad. I tossed together a few fresh vegetables, added raisins for a little sweetness, and honestly ended up liking it far more than I expected.
The crunchy vegetables, sweet raisins, and light dressing create a salad that feels fresh without being boring. It’s easy to make, colorful on the table, and works with just about any meal. I’ve served it with grilled chicken, pasta dishes, and even sandwiches when I wanted something fresh on the side. If you already enjoy recipes like Mixed Cucumber Salad, Red Cabbage Salad, or Poached Salmon Salad, this mixed vegetable salad with raisins fits perfectly into that fresh homemade recipe rotation.
Why You Will Love This Mixed Vegetable Salad
What I love most about this salad is the contrast between the crisp vegetables and sweet raisins.
The dressing is light enough to let the vegetables shine without overpowering them.
Another thing I like is that it comes together quickly with simple ingredients.
It’s also easy to customize depending on what vegetables you already have at home.
What You Will Need For Mixed Vegetable Salad
A large salad bowl works best for tossing everything together evenly.
You’ll also need a sharp knife for chopping the vegetables into bite-sized pieces.
A small bowl or jar works well for mixing the dressing.
If you’re making the salad ahead, storing the dressing separately honestly helps keep everything crisp.
Ingredients Needed
For The Salad
- 2 cups cabbage, shredded
- 1 cup carrots, grated
- 1 cucumber, diced
- 1 bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup raisins
- 2 tablespoons chopped parsley
The Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
How To Make Mixed Vegetable Salad
Add the cabbage, carrots, cucumber, bell pepper, red onion, raisins, and parsley to a large salad bowl.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
Pour the dressing over the salad.
Toss until everything is evenly coated.
Serve immediately or chill for about 20 minutes before serving.
I usually let it sit for a few minutes before serving because honestly the vegetables absorb the dressing better that way. This mixed vegetable salad with raisins also goes really well with Honey Garlic Chicken, Huli Huli Chicken, or Chicken Katsu for a complete meal.
Tips For Mixed Vegetable Salad
Fresh vegetables give the best crunch and texture.
Golden raisins work really well if you want a slightly milder sweetness.
If making the salad ahead, keep the dressing separate until serving.
A handful of sunflower seeds honestly adds a nice crunch.
Mixed Vegetable Salad
Description
The crunchy vegetables, sweet raisins, and light dressing create a salad that feels fresh without being boring. It’s easy to make, colorful on the table, and works with just about any meal. I’ve served it with grilled chicken, pasta dishes, and even sandwiches when I wanted something fresh on the side.
Ingredients
The dressing
Instructions
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Add the cabbage, carrots, cucumber, bell pepper, red onion, raisins, and parsley to a large salad bowl.
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In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
-
Pour the dressing over the salad.
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Toss until everything is evenly coated.
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Serve immediately or chill for about 20 minutes before serving.
