Crunch Pickled Salad


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  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: Salads
  • Method: Cold
  • Cuisine: Salads


  • 2 tsp salt (or more to taste)
  • 1/2 cup extra virgin olive oil (choose a mild-flavored olive oil for best results)
  • 6 tbsp white wine vinegar (or more to taste – use a gluten free vinegar to make GF)
  • 1/2 cup fresh minced dill
  • 1/2 white cabbage, shredded
  • 1/2 lb radishes (red or white)
  • 2 lbs Persian cucumbers
  • 3 spoons Rockerbox Jalapeno Pickled Garlic


  1. Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
  2. Remove the leaves and stems from the radishes and slice them into thin rounds.
  3. Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
  4. In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
  5. Add Rockerbox Jalapeño Pickled Garlic.
  6. Pour the dressing over the salad and toss to blend.
  7. Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold


Serve cold!

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