Pickled Veggie Salad
Ingredients2 h 30 m servings 96 cals
- Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
- Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.
- Cook's Note
- I like to serve this over a spinach salad, and top with fresh or canned pineapple, canned mandarin oranges, fresh apples, or other fruits. This can also be made with rice vinegar, or regular sugar/honey, or soy sauce.
Per Serving: 96 calories; 7.4 g fat; 6.5 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 388 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is my recipe. It's for a DRESSING with veggies in it, not for a salad itself. It will be too wet and probably too tangy if you attempt to eat it just like it's written. It needs to be eaten...
I am tickled pink to be the first reviewer. I have tried a bunch of pickled salads on this site including slaws, cucumber salads, etc. and this one is by far my favorite. The only real change I ...