Pickled Three-Week Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/pickled-three-week-salad-recipe/
