Pickled Vegetable Salad


By Summer Polson, Sous Chef
Serves 4-6


  • 1 tsp olive oil
  • 2 Tbsp ginger, minced
  • 1 clove of garlic, minced
  • 3 Tbsp honey
  • 1 cup rice vinegar (plain, NOT seasoned or sweetened)
  • 1 tsp soy sauce
  • crushed red pepper flake to taste
  • salt to taste
  • juice of 1 lime
  • ¼ cup fresh cilantro leaves
  • 3 cups julienne vegetables of your choice (I like to use red onion, carrot, and zucchini)


  • Heat olive oil in a small pan over medium heat. Lightly sauté ginger and garlic until they become fragrant.
  • Add honey while the pan is still warm.
  • Whisk rice vinegar and soy sauce into the warm honey ginger mixture.
  • Season with salt and red pepper flake to taste.
  • Pour warm mixture over vegetables. Chill and allow to marinate for at least 2 hours.
  • Drain pickling liquid. Finish salad with fresh cilantro and fresh lime juice.
  • Enjoy!