For a spicier kick, add more crushed red pepper flakes or a pinch of cayenne pepper. Feel free to substitute other vegetables, such as radishes, zucchini, or snow peas, based on your preferences and what you have on hand. If you don't have sucralose sweetener, you can use honey or sugar, adjusting the amount to your desired sweetness.
Pickled Veggie Salad
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PREP TIME25 mins
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COOK TIME5 mins
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TOTAL TIME2 hrs 30 mins
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SERVING10 People
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VIEWS12
Transform your neglected vegetables into a vibrant and tangy delight! This recipe revitalizes celery, scallions, carrots, and more with a zesty vinegar marinade, inspired by Asian-style cucumber salads. Perfect as a refreshing salad topping or a standalone veggie side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium388 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a small saucepan, heat the olive oil over medium heat. (1 minute)
02
Step
3 mins
Stir in the sesame seeds and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl and let cool to room temperature. (5-10 minutes)
03
Step
5 mins
Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture until well combined. (2 minutes)
04
Step
3 mins
Add the celery, green onions, carrots, bell pepper, cucumber, and onion to the sesame dressing. Stir gently to coat all the vegetables evenly. (3 minutes)
05
Step
2 hrs
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the vegetables to pickle. (2+ hours)
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RECIPE REVIEWS
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Please Rate
Raleigh Brown
Jun 27, 2025The perfect blend of sweet, spicy, and tangy. A great addition to any meal!
Antonia Hoppe
Jun 26, 2025This salad is so refreshing and easy to make! I love how it uses up leftover veggies.
Marianna Glovermann
Jun 16, 2025I added some rice vinegar for an extra zing. Delicious!