Skip to content Skip to sidebar Skip to footer

Recipe: Pickled Veggie Salad

Celery -- you buy it, knowing youll throw away most of it. But wouldnt you like to use it up? And those scallions and carrots, too... Well, heres 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 -- Ive chosen the ones I most often have waiting around

Pickled Veggie Salad Ingredients

  • cup olive oil

  • cup sesame seeds

  • cup white vinegar

  • ? cup teriyaki sauce

  • teaspoon black pepper

  • 1 teaspoon crushed red pepper flakes

  • 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

How to Make Pickled Veggie Salad

  1. 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.

  2. 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.

Pickled Veggie Salad Nutritions

  • Calories: 95.6 calories

  • Carbohydrate: 6.5 g

  • Cholesterol:

  • Fat: 7.4 g

  • Fiber: 1.5 g

  • Protein: 1.9 g

  • SaturatedFat: 1 g

  • ServingSize:

  • Sodium: 388.4 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Pickled Veggie Salad Reviews

  • This is my recipe. Its for a DRESSING with veggies in it, not for a salad itself. It will be too wet and probably too tangy if you attempt to eat it just like its written. It needs to be eaten on a bed of lettuce of some sort. This is written to be quite spicy (1 teaspoon crushed red pepper, 1/2 teaspoon black pepper) so if that doesnt suit your needs, feel free to change it, but dont add it if you dont already know you like that much spice, because it will ruin it for you. Use real sugar if you prefer, but you may need to use more as Splenda is sweeter than sugar (to my tastes anyway). (P.S.--it is forcing me to put a star rating, it wont let me just go unrated.)

  • I am tickled pink to be the first reviewer. I have tried a bunch of pickled salads on this site including slaws, cucumber salads, etc. and this one is by far my favorite. The only real change I made is that I used sugar instead of the artificial sweetener because I didnt have any but we dont like things overly sweet so it worked out good for us. I left out the optional yellow bell because hubby doesnt like them and for the optional white sliced onion I used a red that had already been chopped and needed used. I served it over a bed of baby spinach leaves and it was the perfect salad. So light and crunchy and the flavor combo was excellent. Thank you Jarrie

  • We didnt care for it at all. No flavor and the combination of items didnt go together well.

MasTer alone

Post a Comment for "Recipe: Pickled Veggie Salad"