Pickled Three-Week Salad Recipe

Introduction

Pickled Three-Week Salad is a vibrant and tangy vegetable mix that perfectly balances crisp cabbage, sweet carrots, and flavorful herbs. This easy-to-make salad is marinated in a zesty dressing and improves with time, making it an ideal prep-ahead side dish.

Ingredients

• 200 g white cabbage (7 oz), raw
• 200 g red cabbage (7 oz), raw
• 200 g carrots (7 oz)
• 1 red bell pepper
• 1 onion
• 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. Step 1: Using a mandolin, finely shred the white cabbage, red cabbage, and red bell pepper. Roughly grate the carrots and finely chop the onion.
2. Step 2: In a saucepan, combine the white vinegar, olive oil, sugar, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
3. Step 3: Pour the hot dressing over the prepared vegetables and mix thoroughly to coat everything evenly.
4. Step 4: Transfer the salad to a 1-liter (33.8 oz) airtight glass jar and seal it tightly.
5. Step 5: Refrigerate the salad for at least a couple of hours, though for best flavor, let it stand for 24 hours or more before serving.

Tips & Variations

• For added crunch, include some thinly sliced celery or fennel.
• Adjust the sugar to your taste if you prefer a sweeter or more tangy dressing.
• Use apple cider vinegar instead of white vinegar for a milder, fruitier flavor.
• Ensure the vegetables are finely shredded for the best texture and dressing absorption.

Storage

Store the salad in an airtight glass jar in the refrigerator. It will keep well for up to three weeks, as the name suggests. Before serving, give it a good stir. If chilled too long, you can bring it to room temperature briefly to soften the flavors. Avoid storing in metal containers to prevent off-flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh oregano and thyme can be used, but use about three times the amount to achieve the same intensity of flavor. Add fresh herbs towards the end of cooking the dressing or mix them in after pouring over the vegetables.

Is it necessary to boil the dressing?

Boiling the dressing helps to dissolve the sugar and meld the flavors together. It also slightly softens the herbs, enhancing their aroma. You can pour it warm rather than hot if preferred, but boiling is recommended for the best taste.