Spicy Pickled Vegetable Salad Recipe
Spicy Pickled Vegetable Salad offers a vibrant twist on traditional vegetable salads with an exciting blend of heat and tang. The bright crunch of fresh vegetables meets the bold zing of spicy pickling, creating a dish that is both refreshing and deeply satisfying.
Equipment
- Pot To heat and dissolve pickling brine ingredients
- Knife To wash, peel, and thinly slice vegetables
- Cutting board For slicing vegetables uniformly
- Jar or bowl To combine sliced vegetables and pickling brine
Ingredients
- carrots provide natural sweetness and satisfying crunch
- daikon radish adds crispness with a subtle peppery note
- 1/2 cup rice vinegar gives mild, bright acidity that complements spicy elements
- 2-3 fresh chilies serrano or Thai bird’s eye chilies, introduce varied heat levels
- 1 tablespoon sugar balances sharpness of vinegar and heat with sweetness
- 1 teaspoon salt enhances flavors and helps preserve texture
- 2 cloves garlic minced, imparts warmth and aromatic depth
- 1 tablespoon ginger grated, imparts warmth and aromatic depth
Instructions
- Prepare the Vegetables – Wash, peel, and thinly slice the carrots, daikon, and any other selected vegetables. Uniform pieces ensure even pickling and a pleasing bite in the final salad.
- Make the Pickling Brine – Combine rice vinegar, sugar, salt, minced garlic, grated ginger, and sliced fresh chilies in a pot. Heat gently until sugar and salt dissolve fully, then remove from heat to cool slightly.
- Combine Vegetables and Brine – Place the sliced vegetables in a clean jar or bowl and pour the warm brine over them. Stir gently to coat all pieces evenly, ensuring full flavor infusion.
- Pickle and Chill – Cover the container and refrigerate for at least 2 hours to allow the vegetables to absorb the spicy, tangy flavors while retaining their crunch. Overnight rest enhances depth but is optional.
- Adjust Seasoning and Serve – Taste the salad and add more salt, sugar, or chili to your preference. Serve chilled as a vibrant side or appetizer that complements many meals.
Notes
- Use firm, fresh vegetables to maintain crispness after pickling.
- Adjust chili quantity to control the level of heat.
- The salad can be made up to 2 days in advance for deeper flavor.
- Store in airtight containers in the refrigerator for up to two weeks, best within the first week.
- Do not freeze the pickled salad to preserve texture and flavor.
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