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Quick Pickled Vegetable Salad

A colorful, crunchy refrigerator-pickled vegetable salad featuring fresh cucumbers, carrots, radishes, red onion, garlic, parsley, and dill tossed in a sweet-and-tangy apple cider vinegar dressing. An easy no-cook side dish for grilled meats, sandwiches, wraps, and Mediterranean-inspired meals. Ready in 1 hour and 15 minutes. Serves 6.
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Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 105
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large cucumbers, thinly sliced or cut into matchsticks
  • 2 medium carrots, peeled and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 6 radishes, thinly sliced
  • 2 cloves garlic, finely minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • cutting board
  • Sharp kitchen knife
  • Julienne peeler or mandoline, optional
  • Vegetable peeler
  • Measuring Cups and Spoons
  • whisk
  • Salad tongs or large spoon
  • Clean glass jar with tight-fitting lid or airtight container
  • Colander (optional)

Method
 

  1. Wash the cucumbers, carrots, radishes, parsley, and dill thoroughly under cool running water. Pat dry with a clean kitchen towel.
  2. Thinly slice 2 large cucumbers into rounds or narrow matchsticks.
  3. Peel and thinly slice 2 medium carrots. Trim and thinly slice 6 radishes.
  4. Thinly slice half a medium red onion and finely mince 2 garlic cloves.
  5. Finely chop 1/4 cup fresh parsley and 2 tablespoons fresh dill.
  6. Combine the prepared cucumbers, carrots, red onion, radishes, minced garlic, chopped parsley, and dill in a large mixing bowl.
  7. In a separate bowl, whisk together 1/2 cup apple cider vinegar, 1/4 cup water, 2 tablespoons olive oil, 1 tablespoon honey or sugar, 1 teaspoon fine salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano until well combined.
  8. Pour the prepared vinegar dressing over the vegetables. Toss thoroughly to coat the ingredients evenly.
  9. Transfer the vegetables and dressing to a clean glass jar or leave in a covered mixing bowl. Keep all the dressing with the vegetables.
  10. Cover tightly and refrigerate for at least 1 hour. Stir or gently turn the container once or twice during chilling to distribute the dressing.
  11. Taste the salad after chilling and adjust with a small amount of additional salt or honey if desired.
  12. Serve chilled as a refreshing side dish with grilled chicken, fish, kebabs, sandwiches, wraps, or Mediterranean-inspired meals. Refrigerate any leftovers promptly.

Nutrition

Calories: 105kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 410mgPotassium: 365mgFiber: 3gSugar: 8gVitamin A: 350IUVitamin C: 14mgCalcium: 45mgIron: 0.7mg

Notes

Prep time: 15 minutes. Refrigeration time: 1 hour. Total time: 1 hour 15 minutes. Servings: 6. Use fresh, firm vegetables and slice them thinly for the best texture. You can cut the vegetables into matchsticks for an appearance similar to the reference photo. This is a quick refrigerator-pickled salad, not a shelf-stable canned pickle recipe. Always store the salad refrigerated at 40°F or colder. Enjoy within 2-3 days for the best quality. Stir or gently turn the container during chilling to distribute the dressing. The dressing may not fully submerge the vegetables. Do not use this recipe for water-bath or pressure canning. Nutrition estimates assume 6 servings and include honey.

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