Cookwith

Name: Russian-Style Pickled Vegetable Salad (Keto & Vegan)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup pickled cabbage (sauerkraut), drained; 1/2 cup pickled cucumbers, sliced; 1/2 cup pickled carrots, sliced; 1/2 cup pickled green beans, cut into 1-inch pieces; 1/2 cup pickled tomatoes, chopped (if available); 1/4 cup pickled beets, diced (optional, for color); 1/4 small red onion, thinly sliced; 1 tbsp fresh dill, chopped (or more to taste); 2 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1/2 tsp black pepper; 1/4 tsp sea salt (or to taste); 1/2 small lemon, zested and juiced

Russian-Style Pickled Vegetable Salad (Keto & Vegan)

GlazedVanilla4479

This Russian-style pickled vegetable salad is a bright, crunchy, and refreshing dish inspired by the vibrant array of pickled veggies found in Russian markets. It’s naturally vegan, dairy-free, gluten-free, and keto-friendly, making it a perfect option for hot summer days or picnics. The medley of tangy pickled vegetables is balanced by a silky olive oil and lemon dressing, with fresh dill adding that authentic Eastern European flavor. Serve it as a main salad, a side, or as part of a larger mezze spread for a uniquely satisfying dish.

Ingredients

Instructions

In a large bowl, combine the sauerkraut, pickled cucumbers, pickled carrots, pickled green beans, pickled tomatoes, and pickled beets (if using).
Add the thinly sliced red onion and chopped fresh dill to the bowl.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon zest, lemon juice, black pepper, and salt until well combined.
Pour the dressing over the pickled vegetables and toss gently to coat everything evenly.
Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld.
Taste and adjust seasoning if needed. Serve chilled or at room temperature, garnished with extra dill if desired.