Quick-Pickled Vegetable Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1small red onion, very thinly sliced from tip to tip
- ½cup apple cider vinegar, red wine vinegar or champagne vinegar
- ¼cup granulated sugar
- 2tablespoons coriander seeds (optional)
- 2teaspoons kosher salt
- 2large celery stalks, trimmed and thinly sliced on a sharp angle
- 2medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
- 3tablespoons extra-virgin olive oil
- 1teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
- 8cups torn butter lettuce or romaine hearts (6 to 8 ounces)
- 3small radishes, very thinly sliced (optional)
- ⅔cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
- 2 to 4teaspoons coarse or Dijon mustard, to taste
For the Pickled Red Onions
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
190 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 2 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and ½ 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 ⅔ cup drained onions. Onions will keep up to 3 weeks.)
- Step 2
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.
- Step 3
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.
- Step 4
To the vinaigrette, add the mustard, ¼ 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.
Tip
- If you don’t have fresh herbs, you can add 1 teaspoon dried herbs (such as mint, tarragon, chives, parsley, herbes de Provence or Italian seasoning) to the dressing.
Private Notes
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Cooking Notes
Linda Criss
Oh dear. Too much salt. Now if you added some water to the mix as well as more apple cider vinegar it works out just fine. It’s really 2 Tablespoons salt, one tablespoon sugar, two cups apple cider vinegar, one cup water. Slice, julienne carrots, celery, radish, cucumbers - lasts for a week if you stop munching. Very Hanoi style.
P Boszko
Has recipe been edited to t from T? Only 2t salt in above recipe
NHCook
As a novice I understand I may have had a heavy hand with the salt but even as I was seasoning the lettuce and radishes as instructed I was thinking, “is this really necessary?” I am remaking tonight and will be much more mindful of this. Overall it was very good though.. love the coarse mustard in it. I think this will become a staple in our house once I nail the seasoning.
AB cooking
I only used one tablespoon of salt when pickling the onions and did not add any additional salt when preparing the salad dressing
etw
I pickled the onion using 3 tbsp sugar instead of instructed 1/4 cup and still found them to be too sweet. Next time will probably go to 1tbsp if not less.
Gail
Apparently. That was confusing me, too. When they edit a recipe, they should state that.
Jackie
This salad. Wow. It’s unbelievable. Does not serve 4, my husband and I devoured it ALL in one sitting! Regarding the seasoning: season and taste as you go.
MrsBeee
This was fantastic. I used mint and dill for the fresh herbs. No problem with it being overly salted.
Jess
So good. Picky kids and salad-hating husband loved it. It definitely needs all of the lettuce or the dressing is overwhelming.
Ivy
I don’t usually use recipes for salad, but this one is worth retaining. My only issue was making sure the onion pickling liquid was able to cool off in time to add to the dressing! (I popped it all into the freezer while I prepared the rest of the salad and there were no issues.) A fair bit of cleanup, though, using two bowls and a small pot for the brine to get this all sorted. Still - delicious, and now I have extra pickled onions for the next time.
emshea
I used this just for the pickled veggies. Turned out way too sweet.
deanne
This was a good recipe as a side to a heavier or richer meal. As others noted, be judicious with the salt on the lettuce - a little goes a long way. Next time, I will skip the coriander seeds or strain them from the pickling liquid. I found them to be unpleasant to bite into…
Paul Hicks
Mine is not as pretty because the pickled onions aren't pink. Alas, I forgot to buy red onions and used yellow. Didn't have any coriander but the radishes are great if you like them like I do. This recipe makes me want to buy a mandolin! I really enjoyed chopping and eating it.
David
Was very good. Strong flavors so serve with something that works with that. If someone doesn't like coriander this isn't for them. To lessen impact of the coriander take the seeds out when you drain the onions
Grandmadoc
Love this technique. Added the herbs to the celery and carrots. Now busy thinking of other flavor combinations for this. Delicious!!
meinmunich
Excellent salad to serve with salt baked fish! Used two small red onions instead of one, and the ratio was perfect.
Maureen
We loved this! I didn't salt as heavily as recommended on every step, and it was great. However, there are only 2 of us, so next time I'll only dress half of it, and save the rest undressed so that the leftovers aren't completely wilted.
Cam
The pickled red onions are delicious, I will definitely make those again for salads and sandwiches. There were no radishes or celery in our veggie drawer, but the salad was excellent even without them. I used fresh Italian parsley and fresh basil for the herbs and coarse French mustard in the vinaigrette. A lovely, fresh and tangy salad. Served it with cashew chicken and rice.
Maymom0207
We loved this. I used pickled onions I made previously and added some leftover sliced steak. It was a delicious lunch.
Charley
This was delicious, just as written. Don't skip the salt, it's just enough. I've made twice the amount of pickled veg and keep it in jar in the fridge. Perfect accompaniment to a tuna sandwich or grilled meat, the list is endless.
penny Wilson
Oh dear. Too much salt. Now if you added some water to the mix as well as more apple cider vinegar it works out just fine. It’s really 2 Tablespoons salt, one tablespoon sugar, two cups apple cider vinegar, one cup water. Slice, julienne carrots, celery, radish, cucumbers - lasts for a week if you stop munching. Very Hanoi style.
Bug
“2 teaspoons kosher salt” It calls for teaspoons of salt, not tablespoons. That might be the issue. Also, different brands of kosher salt need to be measured differently, I found this to be a useful guide. https://www.simplyrecipes.com/how_to_swap_morton_kosher_salt_for_diamond_crystal_and_vice_versa/
Gillian
This is EXCELLENT.
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