READY IN 2½ hrs

Pickled Veggie Salad

Read Reviews (2)

"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!" — JARRIE

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 5 mins
READY IN 2 hrs 30 mins

Footnotes

Cook's Note
I like to serve this over a spinach salad, and top with fresh or canned pineapple, canned mandarin oranges, fresh apples, or other fruits. This can also be made with rice vinegar, or regular sugar/honey, or soy sauce.

Reviews More Reviews

May 10, 2010

This is my recipe. It's 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 it's 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 doesn't suit your needs, feel free to change it, but don't add it if you don't 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 won't let me just go unrated.)

—JARRIE

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May 30, 2011

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 didn't have any but we don't like things overly sweet so it worked out good for us. I left out the optional yellow bell because hubby doesn't 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!

—Soup Loving Nicole

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2 Ratings

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Nutrition

Calories
96 kcal
5%

Carbohydrates
6.7 g
2%

Cholesterol
0 mg
0%

Fat
7.4 g
11%

Fiber
1.5 g
6%

Protein
1.9 g
4%

Sodium
388 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pickled Veggie Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 96
Calories from Fat: 66

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 388mg 16 %
** Potassium 192mg 5 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 1.5g 6 %
Protein 1.9g 4 %
Sugars 3.3g
** Vitamin A 46 %
** Vitamin C 42 %
** Calcium 7 %
** Iron 10 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.