Are you a fan of dill pickles? Then you’ll love this easy and delicious Crunchy Pickled Salad. Seven simple ingredients combine to create a mouthwatering pickle-flavored salad. The cold, fresh crunch is a perfect complement to a variety of dishes. It’s the perfect make-ahead salad for a hot summer day, or any time!
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 a hot stove. That’s why I like to experiment with creating cold, no-cook dishes and salads that are quick and satisfying.
I created this salad during one of my kitchen experiments. It started with a simple family recipe for a Sephardic Jewish cucumber salad (cucumber, fresh dill, vinegar, oil and salt). After tweaking the dressing, I added some vegetables from the crisper drawer—organic red radishes and half a white cabbage leftover from another recipe.
The result is this delightfully flavorful salad—cold, crunchy, pickle-y, and easy to throw together at a moment’s notice. I call it my Crunchy Pickled Salad. If you like dill pickles, this is the salad for you!
I use Persian cucumbers in this recipe. They are smaller, thinner, and slightly sweeter than other cucumber varieties. Feel free to substitute pickling or Kirby cucumbers. You can also use English cucumbers, the long thin ones coated in wax (though I prefer the smaller varieties). Avoid regular fat cucumbers, as they are coated with wax and can be prone to bitterness.
My Crunchy Pickled Salad is vegan, parve, and gluten free. Increase the tartness by adding up to two tablespoons more of vinegar, if you like. Enjoy!
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Crunchy Pickled Salad
Ingredients
- 2 pounds Persian cucumbers
- 1/2 pound radishes (red or white)
- 1/2 white cabbage, shredded
- 1/2 cup fresh minced dill
- 6 tablespoons white wine vinegar (or more to taste - use a gluten free vinegar to make GF)
- 1/2 cup extra virgin olive oil (choose a mild-flavored olive oil for best results)
- 2 teaspoons salt (or more to taste)
Instructions
- Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
- Remove the leaves and stems from the radishes and slice them into thin 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.
sarah says
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!
Tori Avey says
Awww, thanks Sarah! xo
briarrose says
Yum….wonderful, fresh salad.
Tori Avey says
Thanks for stopping by Briarrose!
Ilke says
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!! 🙂
Tori Avey says
I like the Persian cukes too Ilke, they’re much more flavorful than the fat waxy ones!
Kelly says
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!
Tori Avey says
Thanks Kelly!
Jeanne says
I do love pickles! This is a beautiful salad, just perfect for summer. Love the fresh dill!
Tori Avey says
Thanks Jeanne! I love dill, too… I use it in soup, roasted chicken, salads… so good! 🙂
Lauren at Keep It Sweet says
I love pickled veggies, great idea!
Tori Avey says
Thank you sweet Lauren! 🙂
Ann says
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!
Tori Avey says
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
Mike@The Culinary Lens says
What a great summer salad. I am always looking for ways of not making my apartment warmer than it already is. Sometimes AC just can’t compete LOL
Tori Avey says
So true! I try to minimize the oven as much as possible during the summer.
Jackie says
This looks so lovely. It’s exactly what I want right now, and I think I just may have all of the ingredients =)
Tori Avey says
Hope you got a chance to try the salad Jackie! 🙂
Michelle says
This looks so good. I buzzed it before even reading! Yum. I love cucumber salad and the radishes give it color. Love.
Tori Avey says
Thanks for stopping by Michelle!
Kelly says
This looks so fresh and delicious!! Your dressing sounds amazing as well, printing this recipe and can’t wait to try it! 🙂
Tori Avey says
Enjoy Kelly!
Kate@Diethood says
What a beautiful salad…taste, texture…superb! I especially like that you included radishes in there…nom nom nom!
Tori Avey says
Radishes taste like summer to me… they remind me of Peter Rabbit’s garden. 🙂
Tina@flourtrader says
We all could use a light raw salad that is different from lettuce salads and this looks like it would be a delicious change. Thanks for posting!
Tori Avey says
You’re welcome Tina. 🙂
Betty Anastas says
what a different refreshing thing to try…
Tori Avey says
Give it a try Betty, you’ll love it!
Isabelle @ Crumb says
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!
Tori Avey says
Carrot slices would be great! The cabbage gives it a nice texture and makes it a little more filling.
rachael Hardin says
You just made my pregnancy cravings go wild!
Tori Avey says
Tee hee!
Nikki @ The Tolerant Vegan says
This is such a beautiful salad. It looks so refreshing and I love white cabbage! I think I might make a giant batch to take to work for lunch 2-3 days in a row. Thank you!
Tori Avey says
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.
Portia says
I make a similar salad with cucumbers, sweet onion and a bit of sugar added to the vinegar..a great salad all year round.
Tori Avey says
Sounds great Portia! Thanks for sharing your version, I’ll try it your way next time. 🙂
B.A. :)_S says
Thanks Tori, this will be replacing the pasta salad I planned to take to my Jewish, vegetarian friends birthday cookout this evening!
Tori Avey says
You’re welcome B.A., hope the salad is a hit! 🙂
gluten free cookbooks says
Big love from Scotland to you.
Tori Avey says
Right back atcha! 🙂