QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
PICKLED VEGGIE SALAD
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
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
"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
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
PICKLED VEGETABLES FOR COMPOSED SALAD
Provided by Food Network
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.
PICKLED ROOT VEGETABLE SALAD
Steps:
- Combine the golden beets, parsnips and sweet potatoes in a heatproof mixing bowl, and combine the red beets and onions in another heatproof mixing bowl to prevent any bleeding from the red beets.
- Combine the vinegar, sugar, salt, mustard seeds, celery seed, peppercorns, garlic and 1 cup water in a saucepan. Bring the mixture to a boil over medium-high heat to dissolve the sugar and salt.
- Pour some of the hot pickling liquid over the red beets and onions just until they are submerged, and then pour the remaining liquid over the golden beets, parsnips and potatoes. Let the vegetables sit in the pickling liquid until just tender, about 1 hour.
- Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil.
KHMER PICKLED VEGETABLE SALAD
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each)
Number Of Ingredients 12
Steps:
- Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET PICKLED GARDEN VEGETABLES
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
Provided by lauralie41
Categories Lunch/Snacks
Time 30m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
PICKLED VEGETABLE SALAD WITH NORI VINAIGRETTE
Provided by Andrew Taylor
Categories Salad Onion Vegetable Quick & Easy Dinner Lunch Cucumber Root Vegetable Carrot Healthy Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
- Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
- DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.
GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)
Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.
Provided by Dee514
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
- Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
- Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
- Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.
Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4
More about "pickled veggie salad food"
EASY AND SUPER PACKABLE QUICK-PICKLED VEGGIE SALAD - CTV
From more.ctv.ca
Servings 6-8Total Time 15 minsCategory Lunch
75 EASY AND TASTY PICKLED VEGGIE SALAD RECIPES BY HOME COOKS
From cookpad.com
10 BEST CANNING PICKLED VEGETABLES RECIPES | YUMMLY
From yummly.com
PICKLED VEGETABLE SALAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
PICKLED VEGGIE POTATO SALAD - SUPERMAN COOKS
From supermancooks.com
PICKLED VEGGIE SALAD - GLUTEN FREE RECIPES
From fooddiez.com
QUICK-PICKLED VEGETABLE SALAD WITH HARISSA VINAIGRETTE
From foodandwine.com
PICKLED VEGETABLE SALAD RECIPE | COLES
From coles.com.au
EASY REFRIGERATOR PICKLED VEGETABLES - THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
QUICK PICKLED VEGGIE SALAD - LITTLE BIG H
From littlebigh.com
GRANDMA'S PICKLED VEGETABLE SALAD - EATS BY THE BEACH
From eatsbythebeach.com
PICKLED VEGETABLE SALAD WITH NORI – ALIMENTS FARMHOUSE FOOD
From alimentsfarmhousefood.com
GIARDINIERA PICKLED VEGETABLES (REFRIGERATOR PICKLES ... - A SPICY ...
From aspicyperspective.com
PICKLED VEGETABLES (AKA GIARDINIERA) - MOMSDISH
From momsdish.com
PRETTY PICKLED VEG | JAMIE OLIVER RECIPES
From jamieoliver.com
PICKLED VEGGIE SALAD | RECIPE - KOSHER.COM
From kosher.com
QUICK PICKLED VEGETABLES SALAD - MY LIFE COOKBOOK
From mylifecookbook.com
GIARDINIERA (ITALIAN PICKLED VEGETABLES) RECIPE
From thespruceeats.com
PICKLED VEGETABLE SALAD FROM MJ'S KITCHEN
From mjskitchen.com
PICKLED VEGGIE TUNA SALAD - MY CASUAL PANTRY
From mycasualpantry.com
15 PICKLED VEGETABLE RECIPES FOR CANNING - OH MY CREATIVE
From ohmy-creative.com
PICKLED VEGETABLE-SEAFOOD SALAD RECIPE - RECIPES.NET
From recipes.net
PICKLED VEGETABLES (EASY REFRIGERATOR RECIPE ... - VEGGIES SAVE THE …
From veggiessavetheday.com
PICKLED VEGETABLE SALAD WITH NORI VINAIGRETTE - BON APPéTIT
From bonappetit.com
PICKLED VEGETABLES | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
PICKLED VEGGIE SALAD - RECIPES - COOKS.COM
From cooks.com
CRUNCHY PICKLED SALAD - CUCUMBERS, CABBAGE, RADISH
From toriavey.com
PICKLED FRUIT AND VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
PICKLED VEGETABLE SALAD RECIPE - EASY RECIPES
From recipegoulash.cc
SUMMER CHOPPED SALAD WITH QUICK-PICKLED VEGETABLES
From foodandwine.com
QUICK AND EASY PICKLED SANDWICH VEGGIES - IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
From minimalistbaker.com
EASY HOMEMADE QUICK PICKLED VEGETABLES | KEVIN IS COOKING
From keviniscooking.com
VIETNAMESE RICE NOODLE SALAD W/ PICKLED VEGETABLES
From feastingathome.com
10 BEST JAPANESE PICKLED VEGETABLES RECIPES | YUMMLY
From yummly.com
THE 13 BEST VEGETABLES TO PICKLE AND TIPS ON HOW TO
From foodfornet.com
PICKLED VEGGIE SALAD | RESCOOKING.COM
From rescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love