The Pioneer Woman Tasty Kitchen
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Crunchy Pickled Salad

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Description

If you like dill pickles, you’ll love my Crunchy Pickled Salad. Cold, crisp, refreshing, and perfect for summer! If you can’t find Persian cucumbers at your local market, substitute Kirby (pickling) cucumbers or English cucumbers (the thin kind wrapped in plastic).

If you really love the pickled flavor, you can add up to 2 tablespoons more vinegar to increase the tartness. Vegan, pareve, kosher for Passover and gluten-free.

Ingredients

  • 2 pounds Persian Cucumbers
  • ½ pounds Radishes (red Or White)
  • ½  White Cabbage, Shredded
  • ½ cups Fresh Minced Dill
  • 6 Tablespoons White Wine Vinegar, Or More To Taste
  • ½ cups Extra Virgin Olive Oil
  • 2 teaspoons Salt (or More To Taste)

Preparation

Slice the cucumbers into small rounds about 1/4 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 turnips 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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