Start by washing all your vegetables thoroughly. Chop the cabbage into 1" pieces, slice the bell pepper (or mini peppers) into strips, cut the cucumber into circles and then halve them, slice the carrot into thin rings, and finally, slice the onion into half rings. Place all the prepared vegetables into a large mixing bowl.
In a separate bowl, combine the water, vinegar, sunflower oil (or vegetable oil), salt, and sugar. Use a whisk or fork to mix well until the sugar and salt are completely dissolved.
Pour the marinade over the chopped vegetables in the mixing bowl. Gently toss everything together to ensure the vegetables are evenly coated with the marinade. Once well mixed, transfer the salad to a container or jar with a tight-fitting lid.
Refrigerate the Marinated Vegetable Salad for at least 2 hours, but for best results, allow it to marinate overnight. This will give the flavors time to meld beautifully. When you’re ready to serve, give it a good toss and enjoy!
