Pickled Three-Week Salad Recipe

Introduction

This Pickled Three-Week Salad is a vibrant and tangy mix of cabbage, carrots, and pepper, marinated in a flavorful herb dressing. Perfect for a refreshing side dish, it develops deeper flavors when left to pickle for at least 24 hours.

Ingredients

• 200 g white cabbage (7 oz), raw
• 200 g red cabbage (7 oz), raw
• 200 g carrots (7 oz)
• 1 red bell pepper
• 1 onion
• 80 ml olive oil (⅓ cup)
• 80 ml white vinegar (⅓ cup)
• 2 tbsp sugar
• 2 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Step 1: Use a mandolin to finely shred the white cabbage, red cabbage, and red bell pepper. Roughly grate the carrots and finely chop the onion.
2. Step 2: In a saucepan, combine the vinegar, olive oil, sugar, oregano, thyme, salt, and black pepper. Bring the mixture to a boil, stirring until the sugar dissolves.
3. Step 3: Pour the hot dressing over the prepared vegetables and mix well to combine.
4. Step 4: Transfer the salad into a 1-litre (33.8 oz) airtight glass jar.
5. Step 5: Refrigerate the salad for at least a couple of hours, but preferably 24 hours or more, to allow the flavors to develop.

Tips & Variations

• For an extra kick, add a pinch of chili flakes to the dressing before boiling.
• You can substitute white vinegar with apple cider vinegar for a milder tang.
• Use fresh herbs such as thyme and oregano if dried are not available, adjusting quantity to taste.
• Allowing the salad to pickle longer enhances the flavor and softens the vegetables.

Storage

Store the salad in an airtight glass jar in the refrigerator. It will keep well for up to three weeks. Before serving, stir the salad to redistribute the dressing. It can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, green cabbage or savoy cabbage can be used as substitutes, though the texture and flavor may vary slightly.

Is it necessary to refrigerate the salad during pickling?

Yes, refrigeration slows fermentation and keeps the salad fresh while allowing the flavors to develop safely over time.

Pickled Three-Week Salad Recipe

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4.4 from 135 reviews

Pickled Three-Week Salad is a delicious and tangy preserved vegetable salad featuring shredded white and red cabbage, carrots, red bell pepper, and onion. Tossed with a hot dressing made from olive oil, white vinegar, sugar, and aromatic dried herbs, this salad develops its full flavor after resting in the refrigerator for at least 24 hours. Perfect as a refreshing side dish or a zesty addition to any meal, it keeps well for up to three weeks refrigerated.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes plus 24 hours marinating
• Yield: Approximately 1 litre (4 servings) 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 200 g White cabbage (7 oz), raw
• 200 g Red cabbage (7 oz), raw
• 200 g Carrots (7 oz)
• 1 Red bell pepper
• 1 Onion

Dressing

• 80 ml Olive oil (⅓ cup)
• 80 ml White vinegar (⅓ cup)
• 2 tbsp Sugar
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• ½ tsp Salt
• ½ tsp Black pepper

Instructions

1. Shred the vegetables: Use a mandolin slicer to finely shred the white cabbage, red cabbage, and red bell pepper. Then, roughly grate the carrots and finely chop the onion to prepare all the raw ingredients for the salad.
2. Prepare the hot dressing: In a saucepan, combine the white vinegar, olive oil, sugar, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar fully dissolves and the dressing is hot.
3. Combine dressing and salad: Pour the hot dressing evenly over the shredded and chopped vegetables. Mix thoroughly to ensure all the vegetables are well coated with the flavorful pickling liquid.
4. Store the salad: Transfer the salad into a 1 litre (33.81 oz) airtight glass jar, pressing down gently to remove any air pockets and ensure even pickling.
5. Refrigerate and marinate: Place the jar in the refrigerator and allow the salad to stand for at least a couple of hours, preferably 24 hours or more, to let the flavors fully develop before serving.

Notes

• This salad keeps well refrigerated for up to three weeks.
• Adjust the sugar quantity to balance acidity according to taste preferences.
• Using a mandolin helps achieve an even shred for better texture and quicker marination.
• Make sure the jar is airtight to preserve freshness for longer.
• Leave the salad at room temperature for 30 minutes before serving for softer texture if preferred.

Keywords: pickled salad, cabbage salad, preserved vegetables, Mediterranean salad, marinated vegetables, cold salad