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!

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Crunchy Pickled Salad


  • 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.

Comments (66)Post a Comment

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

    1. 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!

  2. 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.

    1. 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. :)

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I make a similar salad with cucumbers, sweet onion and a bit of sugar added to the vinegar..a great salad all year round.

    1. 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.

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

    1. 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

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

  7. 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!! :)

  8. 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!

  9. 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??

    1. 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.

  10. This is sooooooo good.

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

    Thanks, Jan

    1. 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!

    2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
      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.

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!!

  12. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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!

  13. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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.

  14. 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.

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

  16. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    i found your site by searching for a pareve salad to make use of some gorgeous fresh radishes i had. thrilled to find something sugar free, easy to make, and beautiful. i’ve now spent lots of time on a saturday night checking out your site and noting lots of other yummy recipes to try. thank you

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