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Pickled Three-Week Salad Recipe

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★★★★★

4.7 from 93 reviews

Pickled Three-Week Salad is a vibrant and tangy vegetable salad featuring finely shredded white and red cabbage, red bell pepper, carrots, and onion, dressed with a hot vinaigrette made from olive oil, white vinegar, sugar, and aromatic herbs. This salad is chopped finely, soaked in a warm pickling dressing, and refrigerated to allow flavors to meld, resulting in a crunchy, flavorful side dish perfect for serving chilled after at least 24 hours of marination.

Ingredients

Scale

Vegetables

  • 200 g White cabbage (7 oz), raw
  • 200 g Red cabbage (7 oz), raw
  • 200 g Carrots (7 oz), raw
  • 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 to finely shred the white cabbage, red cabbage, and red bell pepper. Then roughly grate the carrots and finely chop the onion. This ensures an even texture and allows the dressing to penetrate the salad thoroughly.
  2. Prepare the 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 and continue heating until the sugar completely dissolves, forming a hot, flavorful dressing.
  3. Combine Dressing and Salad: Pour the hot dressing over the shredded and chopped vegetables. Mix well to coat all the vegetables evenly in the pickling liquid, which starts flavoring the salad immediately.
  4. Store the Salad: Transfer the salad into a 1 litre (33.81 oz) airtight glass jar to preserve freshness and facilitate marination.
  5. Refrigerate and Marinate: Place the jar in the refrigerator and let the salad stand for at least a couple of hours, preferably 24 hours or more, allowing the flavors to develop and the vegetables to pickle properly before serving.

Notes

  • For best flavor, allow the salad to marinate for at least 24 hours.
  • The salad can be stored refrigerated for up to three weeks, as the vinegar acts as a preservative.
  • You can adjust the sugar and vinegar ratio to suit your preferred balance of sweetness and acidity.
  • Use a mandolin carefully to achieve uniform thin slicing and prevent injury.
  • This salad is excellent as a side dish with grilled meats or as part of a mezze platter.

Keywords: pickled salad, cabbage salad, three week salad, Eastern European salad, pickled vegetables, cold salad, marinated vegetables

Find it online: https://tastybynova.com/pickled-three-week-salad-recipe/