Pickled Carrot Salad

Bursting with vibrant colors and bold flavors, this Pickled Carrot Salad is the ultimate fusion of tangy, crisp, and refreshing. Featuring tender julienned carrots infused in a quick homemade pickling brine of white vinegar, garlic, sugar, and chili flakes, this recipe offers the perfect balance of zesty and mildly spicy notes. Paired with crunchy cucumber slices, sharp red onion, and fragrant fresh cilantro, the salad is dressed with a simple yet invigorating lime juice and olive oil combo, making it irresistible for warm-weather meals. Ready in just 15 minutes, this no-cook recipe is ideal as a light side dish for barbecues, picnics, or lunch spreads. With keywords like "pickled salad recipe," "easy vegetable side dish," and "healthy carrot salad," this crowd-pleaser is sure to be a hit.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 medium carrots
• 1 cup water
• 0.5 cup white vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 clove garlic
• 0.5 teaspoon red chili flakes
• 1 medium cucumber
• 0.5 medium red onion
• 0.25 cup fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 0.25 teaspoon black pepper

Directions

Step 1

Peel the carrots and slice them into thin matchsticks or julienne strips.

Step 2

In a small saucepan, combine water, white vinegar, sugar, salt, and red chili flakes. Smash the garlic clove lightly and add it to the mixture.

Step 3

Heat the saucepan over medium heat until the sugar dissolves completely and the mixture comes to a gentle simmer. Remove from heat and allow it to cool slightly.

Step 4

Place the carrot matchsticks into a heatproof bowl or jar. Pour the warm pickling liquid over the carrots, ensuring they are fully submerged. Let them sit for at least 10 minutes, or refrigerate for up to 2 hours for a stronger flavor.

Step 5

Meanwhile, slice the cucumber into thin rounds or half-moons. Thinly slice the red onion and roughly chop the fresh cilantro.

Step 6

In a large mixing bowl, combine the cucumber, red onion, and cilantro.

Step 7

Drain the pickled carrots and add them to the bowl with the other vegetables.

Step 8

In a small bowl, whisk together olive oil, lime juice, and black pepper to create a light dressing.

Step 9

Pour the dressing over the salad and toss gently to combine.

Step 10

Serve immediately for a fresh taste or refrigerate for 10-15 minutes to allow the flavors to meld. Enjoy your tangy, refreshing Pickled Carrot Salad!

Nutrition Facts

Serving size	(955.2g)

Amount per serving	% Daily Value*
Calories	547.0

Total Fat 29.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2562.0mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 10.0g	0%
Total Sugars 43.9g
Protein 4.9g	0%

Vitamin D 0IU	0%
Calcium 168.9mg	0%
Iron 2.1mg	0%
Potassium 1366.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 3.6%

Carbs: 48.2%