This Quick Marinated Vegetable Salad is the perfect side dish or snack! Peppers and cucumbers are lightly pickled for a crunchy, savory dish! Great on salads, sandwiches or tacos!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
If you easily get bored of bland veggies – this marinated vegetable salad is for you!
Packed with flavor and easy to make, quick pickled veggies are great as a side dish (I could eat the whole bowl!) or as a topping for tacos, salads, or sandwiches!
Made with a few simple ingredients like white wine vinegar and lime juice, these veggies are flavorful, crunchy, and delicious!
This salad would pair perfectly with our Taco Skillet!
reasons to make marinated vegetable salad
- Quick to Make – quick pickling veggies is a shorter process than traditional pickle recipes because no fermentation or heating is needed! Quick pickles also tend to stay crispier than canned pickles because they’re not heated as long.
- Crispier Than Traditional Pickled Veggies – traditional pickled veggies are heated, but this recipe requires no heating at all!
- Super Flavorful – these pickled vegetables are loaded with flavor. the white wine vinegar, lime juice, and spices pair super well together.
ingredients you’ll need:
For this pickled slaw you’ll need:
You can find substitutions for all of these ingredients below in the green shaded box.
how to pickle vegetables quickly
- Slice your peppers and cucumbers into thin matchsticks.
- Add your peppers, cucumbers, vinegar, lime juice, olive oil and spices in a large bowl. Toss together with a spatula or tongs until the vegetables are evenly coated.
- Let the vegetables sit at room temp for at least 5 minutes then serve.
SUBSTITUTIONS FOR
Olive Oil: You can substitute olive oil for avocado oil, but it won’t be as flavorful.
White Wine Vinegar: We haven’t tried this recipe with other vinegar. Red wine vinegar should work, but would give the dish a different flavor. I wouldn’t recommend using balsamic vinegar or apple cider vinegar.
other pickled veggies for the marinated salad
This recipe is delicious as is but you could add some thinly sliced red or white onion. You could also try adding in some shaved carrots!
tips for making marinated vegetable salad
Slice your veggies thinly! Thinly sliced veggies are best in this recipe. They will absorb the flavors of the marinade well and are easier to eat.
Make it fresh. This quick pickle recipe is best prepped and eaten within an hour. As the vegetables sit in the mixture they’ll start to get softer and can get mushy if they sit too long.
storing suggestions
Storing: This will last in the refrigerator for up to 2 days in an airtight container, but they’re best eaten fresh. The vegetables will start to soften after 24 hours and lose their crisp-ness.
Freezing: You can’t freeze this recipe. The veggies will get soggy.
pickled veggies FAQ
Quick pickling is basically the same as marinating. True pickling actually preserves whatever is being pickled, but quick pickled or marinated vegetables need to be eaten quicker because they aren’t preserved.
Pickles are pickled cucumbers that are preserved and shelf-stable, but marinaded cucumbers should be eaten quicker because they are not preserved.
These pickled vegetables take only 5 minutes to marinate.
what to serve with this recipe
We love to eat a bowl of these veggies as a side dish, but they’re also great with a number of different recipes.
Easy Marinated Vegetable Salad
This Quick Marinated Vegetable Salad is the perfect side dish or snack! Peppers and cucumbers are lightly pickled for a crunchy, savory dish!
Ingredients
- 1 large english cucumber cut into thin matchsticks (⅛ inch) about 2.5 cups cucumber
- 2 cups red bell peppers sliced thinly (⅛ inch) – 2 bell peppers
- 1 tablespoon white wine vinegar
- 3 tablespoons lime juice juice of one lime
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon chili powder
Instructions
-
Slice your peppers and cucumbers into thin matchsticks.
-
Add your peppers, cucumbers, vinegar, lime juice, olive oil and spices in a large bowl. Toss together with a spatula or tongs until the vegetables are evenly coated.
-
Let the vegetables sit at room temp for at least 5 minutes then serve.
Nutrition Facts
Nutrition Facts
Easy Marinated Vegetable Salad
Amount Per Serving (1 cup chopped veggies)
Calories 66
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 80mg3%
Potassium 285mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 2454IU49%
Vitamin C 101mg122%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
