Image for Pickled Mixed Vegetable Salad
Pickled Mixed Vegetable Salad
Print Recipe
  • CourseSalad
  • CuisineLocal ingredients, Vegetarian
Servings Prep Time
6 people 10 minutes
Passive Time
2 hours
Servings Prep Time
6 people 10 minutes
Passive Time
2 hours
  • 2 medium zucchinis
  • 3-4 radishes sliced
  • 1/2 medium white onion chopped
  • 1/3 cup green bell pepper coarsely diced
  • 1 cup cauliflower sliced
  • 1 medium tomato chopped
  • 1 clove garlic finely diced and crushed
  • 4-5 leaves fresh basil chopped
  • 6 Tblsp extra virgin olive oil
  • 1-2 Tblsp fresh lemon juice
  • 2/3 cup sugar
  • 2/3 cup vinegar
  • 1 pinch salt
  • 1 pinch black pepper freshly ground
  • 1 pinch onion or garlic powder
  • 1/2 cup Parmesan cheese freshly grated
Servings: people
  1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a large bowl.
  2. Sprinkle mixed vegetables with olive oil and lemon juice.
  3. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad.
  4. Season salad to taste with salt, pepper, onion or garlic powder, and Parmesan cheese.
  5. Chill for several hours before serving, stirring occasionally to distribute the juices.
Recipe Notes

Recipe courtesy of Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe. Adapted from Daisies Do Tell...A Recipe Book, by Betty Culp.

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