Swedish Pickled Vegetable Salad

Name: Swedish Pickled Vegetable Salad
Total time: 40 min
Yield: 1 serving
Ingredients: 1 small cucumber, thinly sliced; 1 small carrot, julienned; 1/4 red onion, thinly sliced; 1/2 bell pepper (any color), sliced; 1/4 cup fresh dill, chopped; 2 tablespoons apple cider vinegar; 1 tablespoon olive oil; 1 teaspoon sugar; Salt and pepper to taste

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40 minTotal time

easyDifficulty

120kcal / serving

Ingredients

For 1 serving

servings

1 small cucumber, thinly sliced
1 small carrot, julienned
1/4 red onion, thinly sliced
1/2 bell pepper (any color), sliced
1/4 cup fresh dill, chopped
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon sugar
Salt and pepper to taste

Ingredient substitutions

Apple cider vinegar White wine vinegar
Fresh dill An equal amount of fresh parsley for a milder, less anise-like herbal flavor
Red onion An equal amount of thinly sliced shallot

Nutrition per serving

Estimated values for 1 serving, 120 kcal

Protein2 g

Carbohydrates13 g

Fat7 g

Fiber 3 g · Sugar 8 g · Sodium 300 mg

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This Swedish Pickled Vegetable Salad combines fresh, crisp vegetables with a tangy marinade, creating a delightful dish that pairs well with meats or can be enjoyed on its own. Perfect for pickle lovers, this easy-to-make salad is a taste of Sweden in every bite.

Salad

Steps

In a bowl, combine the cucumber, carrot, red onion, bell pepper, and dill.
In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well combined.
Pour the marinade over the vegetables and toss to coat evenly.
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Serve chilled or at room temperature as a side dish or snack.

Tips for Swedish Pickled Vegetable Salad

Aim for evenly thin cucumber and onion slices so the sharp marinade seasons them at the same pace as the thicker carrot and pepper.
The salad should look glossy, with the vegetables still bright and crisp; extended marinating will soften the cucumber and draw out more liquid.
A shallow glass or ceramic dish gives the vegetables room to sit in the marinade without crushing them.