Pickled Mixed Vegetable Salad
  • CourseSalad
  • CuisineLocal ingredients, Vegetarian
Servings Prep Time
6people 10minutes
Passive Time
2hours
Servings Prep Time
6people 10minutes
Passive Time
2hours
Ingredients
  • 2medium zucchinis
  • 3-4 radishessliced
  • 1/2medium white onionchopped
  • 1/3cup green bell peppercoarsely diced
  • 1cup cauliflowersliced
  • 1medium tomatochopped
  • 1clove garlicfinely diced and crushed
  • 4-5leaves fresh basilchopped
  • 6Tblsp extra virgin olive oil
  • 1-2Tblsp fresh lemon juice
  • 2/3cup sugar
  • 2/3cup vinegar
  • 1pinch salt
  • 1pinch black pepperfreshly ground
  • 1pinch onion or garlic powder
  • 1/2cup Parmesan cheesefreshly grated
Instructions
  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.

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
Ingredients
  • 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
Units:
Instructions
  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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