A refreshing and crunchy pickled cabbage salad made with zucchini, carrots, mushrooms and red bell pepper. The vegetables are pickled in a simple pickle juice and the salad is ready overnight! It’s a great dish to enjoy for lunch, or serve it as a side dish for dinner. Try this pickled cabbage salad with spicy peppers, yellow zucchini, and even tomatoes! It keep well in the refrigerator for 1 to 2 weeks.
This salad recipe has been in our family for ages and my mom always used to make it during summer months. She got it from our next door neighbor who had been making it for decades before that! I would always request my mom to make this recipe, and still do whenever I come over because mom always makes it best! It’s one of those recipes that just always sticks with you. I hope you enjoy it as much as I have over many years!
Watch my video recipe for step-by-step instructions for this easy salad!
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Looking for more delicious cabbage salad recipe ideas? I absolutely love my ‘Cucumber Cabbage Salad’ with dill and toasted almonds. It’s always a hit! https://tatyanaseverydayfood.com/recipe-items/cucumber-cabbage-salad/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my Wusthof Ikon knives – the best investment ever! I used this classic chef’s knife for this video recipe.
These Epicurean cutting boards are the best. Plus, they’re dishwasher safe!
Use these glass storage containers for storing the salad in the fridge.