Best 2 Pickled Veggie Salad Recipes

If you're looking for a refreshing and tangy salad that's bursting with flavor, then a pickled veggie salad is the perfect choice. This type of salad is made with a variety of pickled vegetables, such as cucumbers, carrots, onions, and peppers, and is typically dressed with a vinegar-based dressing. Pickled veggie salads are not only delicious, but they're also a healthy and nutritious way to add more vegetables to your diet. The pickling process helps to preserve the vegetables and retain their nutrients, making them a great source of vitamins, minerals, and antioxidants.

Let's cook with our recipes!

PICKLED VEGGIE SALAD

Pickled Veggie Salad image

Celery -- you buy it, knowing you'll throw away most of it. But wouldn't you like to use it up? And those scallions and carrots, too... Well, here's a recipe that revitalizes your fresh veggies by steeping them in a vinegar and water solution. This is a combination of several different recipes for Asian-style cucumber salads. I like to pour it over a salad, but you could just pick out the veggies and them solo. Use any veggies you like -- I've chosen the ones I most often have waiting around!

Provided by JARRIE

Categories Salad Vegetable Salad Recipes

Time 2h30m

Yield 10

Number Of Ingredients 14

Ingredients

¼ cup olive oil
¼ cup sesame seeds
½ cup white vinegar
⅓ cup teriyaki sauce
½ teaspoon black pepper
1 teaspoon crushed red pepper flakes
¼ teaspoon minced fresh ginger root
4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®)
3 stalks celery
4 green onions, chopped
2 carrots, cut into matchsticks
1 yellow bell pepper, sliced
1 small cucumber, sliced
1 small white onion, sliced

Steps:

Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 6.5 g, Fat 7.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 388.4 mg, Sugar 3.2 g

PICKLED VEGGIE SALAD

Pickled Veggie Salad image

"One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu." -Bobbi Ballantine, Grove City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 14 servings (1/2 cup each).

Number Of Ingredients 12

Ingredients

1 pound fresh brussels sprouts
1 cup sugar
3/4 cup white vinegar
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon plus 1/4 cup canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 plum tomatoes, sliced
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice

Steps:

Cut an "X" in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. , Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly., In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice., Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 114 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh, crisp vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so that they pickle evenly.
Use a variety of vegetables to create a colorful and flavorful salad.
Experiment with different pickling liquids to create different flavors.
Store the pickled vegetables in a cool, dark place for at least 24 hours before eating to allow the flavors to develop.

Conclusion:

Pickled vegetable salad is a refreshing and flavorful dish that can be enjoyed as a side dish or a main course. It is a great way to use up leftover vegetables and is also a healthy and delicious way to get your daily dose of vitamins and minerals. With so many different variations to choose from, there is sure to be a pickled vegetable salad that everyone will enjoy.