Crunchy Pickled Salad

During the summer here in Los Angeles, we regularly see temps in the 90’s and 100’s. The last thing you want to do when it’s that hot is turn on the oven or slave over a hot stove. That’s why I like to experiment with creating cold, no-cook dishes that can be easily thrown together at the last minute. I especially enjoy playing with the Sephardic Jewish salads I’ve learned and putting a new spin on them, using whatever ingredients I have on hand to create something entirely new.

This salad happened during one of my kitchen experiments. I started with a simple family recipe for a Sephardic cucumber salad (cucumber, fresh dill, vinegar, oil and salt), then tweaked the dressing and added some stuff I found in the fridge—organic red radishes and half a white cabbage leftover from another recipe. The result is a delightfully flavorful salad—cold, crunchy, pickly, and easy to throw together at a moment’s notice. I call it my Crunchy Pickled Salad. If you like dill pickles, you’re going to love this salad.

Persian cucumbers are smaller and thinner than traditional English cucumbers.  They are smaller and slightly sweeter than the English variety, and they have less seeds. Persian cucumbers are great for snacking. They have a wonderful mineral flavor to them, and they’re used frequently in Middle Eastern cooking. Unfortunately some grocery stores only carry Persian cucumbers seasonally, and some don’t carry them at all. If you can’t find them, substitute English cucumbers—those are the long thin ones wrapped tightly in plastic. Avoid using regular fat cucumbers, as they are coated with wax and prone to bitterness.

My Crunchy Pickled Salad is vegan, pareve, kosher for Passover (if you use a KFP vinegar) and gluten free (if you use a certified GF vinegar). If you really love the pickled flavor, you can add up to 2 tbsp more vinegar to increase the tartness. Enjoy!

RECOMMENDED PRODUCTS

Organic Olive Oil from Israel 

Cook’s Knife

Cutting Board

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Crunchy Pickled Salad

Ingredients

  • 2 lbs Persian cucumbers
  • 1/2 lb radishes (red or white)
  • 1/2 white cabbage, shredded
  • 1/2 cup fresh minced dill
  • 6 tbsp white wine vinegar (or more to taste)
  • 1/2 cup extra virgin olive oil
  • 2 tsp salt (or more to taste)
Total Time: 20 Minutes
Servings: 8-10 side salad servings
Kosher Key: Pareve, Kosher for Passover
  • Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
  • Remove the leaves from the radishes and slice them into thinner rounds.
  • Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
  • In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
  • Pour the dressing over the salad and toss to blend.
  • Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold.
  • If you use red radishes, the red color may “bleed” a little and cause the radishes to turn pink. This does not affect the flavor of the salad, but if it bothers you, use white radishes instead.
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Category: Appetizers, Gluten Free, Healthy, Nut Free, Pareve, Passover - Ashkenazi, Passover - Gluten Free Ashkenazi, Passover - Gluten Free Sephardic, Passover - Sephardic, Passover - Vegan Ashkenazi, Passover - Vegan Sephardic, Passover - Vegetarian Ashkenazi, Passover - Vegetarian Sephardic, Recipes, Salads and Mezze, Side Dishes, Slide Show, Tomato Free, Vegan, Vegetarian, Yom Kippur Break Fast

Comments (66)Post a Comment

  1. Big love from Scotland to you.

  2. B.A. :)_S says:

    Thanks Tori, this will be replacing the pasta salad I planned to take to my Jewish, vegetarian friends birthday cookout this evening!

  3. Florence says:

    The name of the pickling cukes are called Kirby pickles.

    • Tori Avey says:

      Hi Florence, Persian cucumbers are sometimes labeled “pickling cucumbers” in my local grocery store’s produce section because they also work well for pickling. Kirby cukes would work great in this recipe, too!

  4. ruth says:

    You say the “turnips” may turn pink….but I don’t see turnips in the recipe. Am I missing something? Want to make this tonight to take to the Hollywood Bowl.

    • Tori Avey says:

      You’re not missing anything– I typed up this recipe at midnight and said turnips instead of radishes! Blog has been updated. Thanks for the heads up! Have a great time at the Hollywood Bowl, it’s so beautiful there. :)

  5. Portia says:

    I make a similar salad with cucumbers, sweet onion and a bit of sugar added to the vinegar..a great salad all year round.

  6. This is such a beautiful salad. It looks so refreshing and I love white cabbage! I think I might make a giant batch to take to work for lunch 2-3 days in a row. Thank you!

    • Tori Avey says:

      You’re welcome Nikki! Just know that the salad doesn’t keep very well. It’s fine for a day or so, but after that it gets limp, so best to eat it within 24 hours.

  7. You just made my pregnancy cravings go wild!

  8. This looks almost exactly like the cucumber-radish salad that’s one of our usual summer staples (we just call it Crunch Salad, because we’re imaginative like that). It’s so wonderfully fresh and crunchy, especially with all that fresh dill.
    We sometimes add shredded snow peas or carrot slices to it, but I’ve never tried with cabbage… will definitely have to try your version next time I’m making it!

  9. Betty Anastas says:

    what a different refreshing thing to try…

  10. We all could use a light raw salad that is different from lettuce salads and this looks like it would be a delicious change. Thanks for posting!

  11. What a beautiful salad…taste, texture…superb! I especially like that you included radishes in there…nom nom nom!

  12. Kelly says:

    This looks so fresh and delicious!! Your dressing sounds amazing as well, printing this recipe and can’t wait to try it! :)

  13. Michelle says:

    This looks so good. I buzzed it before even reading! Yum. I love cucumber salad and the radishes give it color. Love.

  14. Pingback: The Shiksa Picks 7.8.11 | The Shiksa Blog

  15. Jackie says:

    This looks so lovely. It’s exactly what I want right now, and I think I just may have all of the ingredients =)

  16. What a great summer salad. I am always looking for ways of not making my apartment warmer than it already is. Sometimes AC just can’t compete LOL

  17. Ann says:

    Fantastic! Not only did you make this KFP, you also included other dietary requirements this dish met… Not only that, it looks delicious and is healthy! This one is a winner and I can’t wait to try it! Buzzed it!

    • Tori Avey says:

      Thanks for noticing, Ann! I try to make my recipes as user-friendly as possible, since I have a lot of readers with specific dietary needs (kosher, GF, vegetarian or vegan). Thanks for the buzz! xo

  18. I love pickled veggies, great idea!

  19. Jeanne says:

    I do love pickles! This is a beautiful salad, just perfect for summer. Love the fresh dill!

  20. Kelly says:

    Ah, a light, fresh, summer salad – ideal for warm temperatures and the mucilaginous nature of cucumber makes it a perfect sun soother as well. Gorgeous!

  21. Ilke says:

    Yes it is hot here as well! I think I will opt more salads like this from now on. I really like the Persian cucumbers. They are more like the ones in Turkey. And dont have giant seeds!! :)

  22. Blackswan says:

    This looks so refreshing! Good on a hot summer day. Thks for leaving your trail @ Luxury Indulgence! Looking fwd to sharing :)

  23. briarrose says:

    Yum….wonderful, fresh salad.

  24. sarah says:

    I grew up in Arizona so I know all about hot summers and kitchen avoidance! Here in Seattle, I now avoid the kitchen because it’s so nice out and I don’t want to miss a second of the good weather! In either case- this salad is perfect! Pretty pictures too!

  25. Very refreshing salad for summer weather :)

  26. Aura says:

    I love this salad and make it all the time! I made extra this week so I can keep it for a couple of days but the olive oil started getting clumpy in the fridge. Any tricks on how to keep it this salad for a couple of days in the fridge??

    • Tori Avey says:

      Hi Aura, this is one of those salads that doesn’t keep very well, I’m afraid. It’s fine for about 24 hours, but after that it loses its crispness and freshness. Best to stick with a small batch that can be finished in a day or so.

  27. JAN says:

    This is sooooooo good.

    It’s been hot here in Iowa, also, so this salad was perfect for supper tonight.

    Thanks, Jan

  28. Beautiful! What a great idea. This is perfect for summer meals.

  29. Fay says:

    I’ve never seen kosher white wine vinegar. Is there something that could be substituted?

    • Tori Avey says:

      Hi Fay! I’m pretty sure Kedem white wine vinegar is certified kosher for Passover, and it’s available in many kosher markets. Rice vinegar or rice wine vinegar (the white kind– not red or black) would work well as a substitute. Good luck!

    • laura says:

      I never use white vinegar, and only use organic apple cider vinegar. I thought Heinz white vinegar was Kosher.

      I will try the recipe but you could also use fresh lemon or lime juice with some essence for an extra zing.

      Shiska my friend recomended your site and the sweet and sour eggplant looks yummy.

      Your recipes look wonderful. Thanks for your site.

  30. Shawn Cady says:

    This is my 3rd recipe I’ve tried of yours and I am thrilled with all three. This salad is so light and delicious! Its perfect for summer. Being diabetic, this recipe is PERFECT when watching sugar/carb intakes. Also, being a historian, I love the food history you include with your recipes! Thanks so much!!

  31. Lori says:

    Looks delicious. I do cukes this way, never though of adding cabbage and/or radishes. Yummy

  32. Terri says:

    I recently made some thing similar with an oriental twist -The marinade was sesame oil (with a drizzle of toasted (dark) sesame oil at the end), rice vinegar, a splash of mirin, instead of cabbage a lot of thinly sliced white onion, garlic, shallots, green onion, cilantro as well as dill, and English cucumber and gorgeous red radishes – yes the color ran, but it was SO beautiful!

  33. DJ says:

    I made this recently, but with a few changes. I couldn’t find any red radishes this time of the year (not sure why) so I used Daikon radish. Also substituted Jicama for the cabbage since we were having corned beef & cabbage later in the week. Very delicious and fresh. Love the dilled dressing.

  34. kelly says:

    Hey Shiksa! Just got back from Israel and I fell in love with the food there too! This salad looks pheNOMenal! I’m just getting into fermenting foods…this is just a few steps away from true pickling…you think it would taste just as good? Hmm…mabye I’ll just go ahead and try it both ways. Thx.

  35. Tara Noland says:

    That looks so good for summer, nice and light and refreshing!!

  36. This looks delicious! I was looking for a refreshing salad for the summer, and I think this one is a winner!

  37. Delicious! All I had was purple cabbage (we’re doing a CSA farm share this summer, and that’s what we got a lot of this week), but it worked out great. Your other recipes look fabulous also. So glad I found this site!

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