Best Pickled Veggie Salad Recipes
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
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