Go Back Email Link
Print Recipe

Quick Pickled-Vegetables Salad

Delicious and tarty vegetable salad that everyone loves, especially small children. Or to snack on when you nervous or bored.
Prep Time10 minutes
Total Time10 minutes
Course: Mezze, Salad, Snack
Cuisine: Healthy, Israeli
Diet: Gluten Free, Vegan
Keyword: salad
Servings: 4
Author: Shelly
Cost: $5

Ingredients

  • 4 medium carrots - cut into thick sticks
  • 1 large kohlrabi - cut into thick sticks
  • 1 bell pepper or sweet pepper - sliced and cut in half
  • 3 celery sticks - sliced into 1” sticks
  • ¼ cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Salt
  • White or black pepper
  • ¼ cup toasted peanuts - or toasted almonds or none

Instructions

  • Put all the ingredients in a large salad bowl, preferably one that comes with a lid, and toss with your hands. Make sure to coat the vegetables in the lemon juice. Taste and add lemon juice or seasoning if needed. Keep leftovers in the fridge up to 4 days.

Notes

Add any other crunchy vegetables you like such as fennel, cauliflower, radish.