Crunchy Pickled Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 servings
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Calories
126 kcal
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Course
Salad
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Cuisine
Middle Eastern
Crunchy Pickled Salad
Description
Crunchy Pickled Salad features thinly sliced Persian cucumbers and radishes, combined with shredded white cabbage for a variety of textures. The dressing, made from fresh dill, white wine vinegar, olive oil, and salt, coats the vegetables and enhances their natural flavor. Adjusting the vinegar and salt levels changes the degree of pickled tang and seasoning.
After tossing, the salad is refrigerated for 30 minutes, allowing flavors to meld while keeping the vegetables crisp rather than soggy. The red radishes may release color into the salad, which does not affect taste but can stain other vegetables, an effect avoided by using white radishes.
This salad makes an excellent cold side or light starter, balancing richer foods with its acidity and fresh herbal notes. Using mild-flavored olive oil allows the vinegar and dill to stand out without heaviness.
Ingredients
- 2 pounds cucumber Persian
- 1/2 pound radishes red or white
- 1/2 white cabbage shredded
- 1/2 cup dill fresh minced
- 6 tablespoons white wine vinegar (or more to taste - use a gluten free vinegar to make GF)
- 1/2 cup extra virgin olive oil (choose a mild-flavored olive oil for best results)
- 2 teaspoons salt (or more to taste)
Instructions
- Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
- Remove the leaves and stems from the radishes and slice them into thin rounds.
- Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
- In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
- Pour the dressing over the salad and toss to blend.Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold.
- If you use red radishes, the red color may “bleed” a little and cause the radishes to turn pink. This does not affect the flavor of the salad, but if it bothers you, use white radishes instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 486mg | 20% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 43mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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