Escabeche Vegetable Salad: A Tangy Twist to Brighten Your Meals (Oops, Meals!)
A vibrant, tangy Escabeche Vegetable Salad made with pickled veggies, perfect for meal prep, gut health, and zesty flavor.
Equipment
- 1 Saucepan For heating the marinade
- 1 Mixing Bowl To combine veggies
- 1 Jar or Container To store the salad in the fridge
- 1 Knife For chopping veggies
- 1 Cutting Board Prep surface
Ingredients
- 2 cups Cauliflower Florets
- 1 Carrot Sliced into coins
- 1 Red bell pepper Chopped
- 0.5 cup Green beans Trimmed
- 1 small Onion Thinly sliced
- 3 Garlic cloves Smashed
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tbsp Olive oil
- 1 tbsp Sugar or maple syrup For sweetness
- 1 tsp Salt
- 1 Bay leaf
- 0.5 tsp Black peppercorns Whole
- 1 Chili pepper Optional, for heat
Instructions
- Prep Veggies: Wash and chop all vegetables. Keep pieces chunky for better texture.
- Optional Blanching: For extra crunch, blanch green beans and cauliflower in boiling water for 2 minutes, then dunk in ice water.
- Make Marinade: In a saucepan, combine water, vinegar, olive oil, sugar, salt, bay leaf, and peppercorns. Simmer gently for 2–3 minutes.
- Cook Veggies: Add all veggies and garlic to the marinade. Simmer on medium-low heat for 5–7 minutes until just tender.
- Cool & Marinate: Turn off heat. Let it cool, then transfer to a jar. Refrigerate for at least 4 hours (overnight preferred) for best flavor.
- Serve: Enjoy cold or at room temperature. Use as a side dish, sandwich topping, or toss in a grain bowl.
Notes
- Add a splash of orange juice for a citrusy twist.
- Make it a protein-packed meal by tossing in chickpeas or tofu after marinating.
- Stores well in the fridge for up to 7 days.