The Anti-Inflammatory Pickled Cucumber Onion & Bell Pepper Salad has refreshing flavors and nourishing components. We prepare this veggie salad with cucumbers, red onions, red and yellow bell peppers, apple cider vinegar, olive oil, garlic, turmeric powder, mustard seeds, lemon juice, black pepper, sea salt, and a touch of honey or keto sweetener. There are only 8 g net carbs and 85 calories in this veggie salad. We make this veggie salad in just fifteen minutes. The Anti-Inflammatory Pickled Cucumber Onion & Bell Pepper Salad is perfect for meal prep routines, summer lunches, detox-friendly meals, BBQ side dishes, healthy weight-management plans, and light keto-friendly dinners. Store this veggie salad in the refrigerator for more than seven days, but freezing is not recommended because the vegetables lose their crisp texture. Serve this veggie salad with Grilled Lemon Herb Chicken, Mediterranean Rice Bowls, Garlic Butter Salmon, Avocado Lettuce Wraps, or Roasted Cauliflower Steaks.
STATS:
- Course: Side Dish, Salad
- Calories: 85 kcal
- Diet: Vegan, Gluten-Free, Anti-Inflammatory
- Prep time: 15 minutes
- Cuisine: Healthy Wellness
- Cook time: Zero minutes
- Portion size: 1 cup
- Cooking mode: No-cook
- Total servings: 4
- Level of Difficulty: Easy
- Overall Duration: 15 minutes
EQUIPMENT:
- Sharp knife
- Cutting board
- Mixing bowl
- Glass jar
- Measuring cups and spoons
- Whisk
INGREDIENTS:
- 2 large cucumbers
- 1 tbsp olive oil
- Red onion, one
- One-fourth cup of water
- 1 large red bell pepper
- 2 tsp honey
- 1 large yellow bell pepper
- One tsp. turmeric powder
- 1 tsp mustard seeds
- Apple cider vinegar, half cup
- 2 cloves garlic
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp red chili flakes
- 1 tbsp lemon juice
- Dill
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CUCUMBERS:
- Because they will give the cuisine a crunchy texture and a fresh flavor, cucumbers will need to be used. As an alternative, you could utilize thinly sliced radish, celery sticks, or zucchini.
APPLE CIDER VINEGAR:
- We have to utilize apple cider vinegar, as it will improve digestion and gut health. You can substitute rice vinegar, fresh lemon juice, or white wine vinegar.
BELL PEPPERS:
- Bell peppers’ crisp texture and potent flavor make them useful. Shredded celery, cucumber, zucchini, or cabbage can be used in its stead.
GARLIC:
- Garlic can be used to add a delicious and aromatic flavor. It is used to enhance each flavor and give this veggie salad a robust taste. Garlic powder, roasted garlic, or onion powder can be used in its place.
HONEY:
- All spicy flavors are enhanced by honey, which also helps to counteract the vinegar’s acidity. You can also use agave syrup, coconut sugar, or maple syrup.
INSTRUCTIONS:
- Rinse and equally cut all the veggies into thin slices for perfect absorption.
- Include the bell peppers, cucumbers, and onions in a dish.
- Stir the chili flakes, vinegar, pepper, olive oil, water, salt, lemon juice, mustard seeds, sweetener, garlic, and turmeric in a different dish.
- Spread the pickling mixture on all the veggies.
- Mix it properly till all the components are perfectly coated.
- Include in the glass jar and cool it for about one hour.
- Serve this veggie salad refrigerated to get a crunchy and fresh texture.
TIPS:
- Before serving, include the veggies to make a crunchy texture.
- We always utilize a glass container to prevent the reaction of vinegar with plastic.
- Include a small amount of celery seeds for additional digestive support.
- Make equal slices of the veggies for uniform pickling.
- Cool it for a night to get a deep flavor infusion.
SERVING SUGGESTIONS:
PROTEIN PAIRINGS:
- Grilled Lemon Herb Chicken
- Garlic Butter Salmon
- Mediterranean Grilled Shrimp
- Smoky Turkey Kebabs
- Herb-Crusted Grilled Cod
SIDES:
- Cauliflower Rice Bowls
- Keto Lettuce Wrap Tacos
- Zucchini Noodle Alfredo
- Cheesy Egg Muffins
- Avocado Chicken Salad Plates
DISHES:
- Mediterranean Quinoa Bowl
- Olive & Feta Stuffed Chicken
- Roasted Eggplant Bake
- Tomato Cucumber Chickpea Salad
- Greek Turkey Meatballs
SIDES:
- Creamy Spinach Mushroom Bake
- Garlic Mashed Cauliflower
- Roasted Parmesan Vegetables
- Herb Butter Chicken Thighs
- Baked Cottage Cheese Casserole
LUNCHES:
- Avocado Tuna Wraps
- Hummus Veggie Platters
- Cold Chicken Pasta Salad
- Turkey & Cheese Roll-Ups
- Fresh Herb Rice Paper Rolls
STORAGE INFORMATION:
FRIDGE:
- Store this veggie salad for almost twenty-four hours.
FREEZER:
- This anti-inflammatory salad should not be stored because the vegetables will reduce their crunchy texture.
FAQs:
How much time is required to pickle?
- We need a maximum of one hour, although four to six hours are perfect.
Can we prepare this anti-inflammatory salad for a keto diet?
- Yes, you can utilize monk fruit or stevia as an alternative to honey.
Is this veggie salad perfect for digestion?
- Yes, as the fiber-rich veggies and vinegar improve gut health.
Could we utilize different veggies?
- Yes, you can use the cauliflower, carrots, and radish.
NUTRITIONAL FACTS:
Calories: 85 kcal
Sodium: 310 mg
Net carbs: 8 g
Fiber: 3 g
Sugar: 4 g
Fats: 5 g
Proteins: 1.5 g
Portion Size: 1 cup
Total carbs: 11 g
