Hit enter to search or ESC to close

Bookmark Recipe

Quick Pickled Irish Vegetable Salad

This salad can be on the table in 20 minutes and yet has the wonderful tanginess of pickled red onions. Once you’ve made a batch, they will keep for up to 3 weeks in the fridge and can be added to other salads, seared meats or even a sandwich to perk it up.

4 people
20 min

Ingredients

  • 120ml apple cider vinegar

    4 tablesp. sugar

    2 teasp. sea salt

    2 tablesp. coriander seeds, lightly cracked

    1 red onion, very thinly sliced

  • 2 carrots, thinly sliced on the diagonal (or you could use a mandolin)

    2 celery sticks, trimmed and thinly sliced on the diagonal

    juice and finely grated rind of 1 small lemon

    3 tablesp. extra-virgin olive oil

    1 butterhead lettuce

    3 radishes, very thinly sliced

    good handful fresh mixed herbs (such as parsley, dill, basil, mint or chives)

    1 tablesp. wholegrain mustard

    sea salt and freshly ground black pepper

FOR THE PICKLED RED ONION

  • 120ml apple cider vinegar

    4 tablesp. sugar

    2 teasp. sea salt

    2 tablesp. coriander seeds, lightly cracked

    1 red onion, very thinly sliced

FOR THE SALAD

  • 2 carrots, thinly sliced on the diagonal (or you could use a mandolin)

    2 celery sticks, trimmed and thinly sliced on the diagonal

    juice and finely grated rind of 1 small lemon

    3 tablesp. extra-virgin olive oil

    1 butterhead lettuce

    3 radishes, very thinly sliced

    good handful fresh mixed herbs (such as parsley, dill, basil, mint or chives)

    1 tablesp. wholegrain mustard

    sea salt and freshly ground black pepper

Method

Copy Text

To pickle the red onion, pour the vinegar into a small pan and add the sugar, salt, coriander seeds with 120ml of water. Bring to the boil over a high heat then pour over the red onion in a bowl. Stir to combine and allow to cool. This is ready to use after 15 minutes or can be chilled in a lidded container for up to 3 weeks.

Place the carrots and celery in a bowl and season generously, then add the lemon rind and juice with the olive oil. Toss with a tongs to coat. Set aside for 10 minutes.

Separate the lettuce into leaves, discarding any outer damaged ones and put on a serving platter. Scatter over the radishes and herbs and season lightly then toss gently to coat.

Using the tongs, scatter the carrots and celery over the salad, leaving the rest of the vinaigrette behind. Add a good handful of the picked red onion (about 50g) with four teaspoons of the brine and the mustard, stirring to coat. Drizzle over the salad and serve immediately. 

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

To pickle the red onion, pour the vinegar into a small pan and add the sugar, salt, coriander seeds with 120ml of water. Bring to the boil over a high heat then pour over the red onion in a bowl. Stir to combine and allow to cool. This is ready to use after 15 minutes or can be chilled in a lidded container for up to 3 weeks.

Place the carrots and celery in a bowl and season generously, then add the lemon rind and juice with the olive oil. Toss with a tongs to coat. Set aside for 10 minutes.

Separate the lettuce into leaves, discarding any outer damaged ones and put on a serving platter. Scatter over the radishes and herbs and season lightly then toss gently to coat.

Using the tongs, scatter the carrots and celery over the salad, leaving the rest of the vinaigrette behind. Add a good handful of the picked red onion (about 50g) with four teaspoons of the brine and the mustard, stirring to coat. Drizzle over the salad and serve immediately.