Israeli Vegetable Salad

Name: Israeli Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small cucumbers; 1 green pepper; 1 red pepper; 4 radishes; 2 carrots; 2 tomatoes; 1 Tbsp. chopped parsley; 2 Tbsp. olive oil; 1 Tbsp. lemon juice; 1 tsp. salt; 1/4 tsp. freshly ground pepper

Eats Now Editorial Team · 119 kcal · Salads

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Israeli Vegetable Salad – a delicious recipe with cucumbers, green pepper, red pepper, radishes, carrots, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 small cucumbers
1 green pepper
1 red pepper
4 radishes
2 carrots
2 tomatoes
1 Tbsp. chopped parsley
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper

1
Wash and dry vegetables.
2
Peel cucumbers, radishes and carrots.
3
Dice all the vegetables and mix in a bowl.
4
Add parsley, salt and pepper.
5
Toss.
6
Sprinkle with olive oil and toss again. Add lemon juice and serve.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small cucumbers, 1 green pepper, 1 red pepper, 4 radishes, and more.

Yes, Israeli Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
119 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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