Asian Pickled Zucchini and Cabbage Salad Recipe

Not sure what to do with your over abundance of garden veggies? Or maybe you’re just looking for a creative way to enjoy all the benefits of a plethora of nutrient-dense vegetables from the farmer’s market? This vegan Asian cuisine inspired pickled zucchini and cabbage salad recipe takes tips from Indonesian fare by incorporating the likes of ginger, cilantro and protein-packed peanuts. Serve as a light main dish or a hearty and healthy side at your next dinner party. Prepare well ahead of time to let all the delicious flavors seep deep into the the vegetables.

Makes 4-6 servings

 2 cups organic zucchini, cut into 2 inch strips
1 1/2 cups organic cabbage, shredded
1 organic carrot, grated
1 tablespoon salt
1 organic onion, chopped
2 cloves organic garlic, minced
3 tablespoons organic fresh ginger, chopped
3 tablespoons organic peanuts, finely chopped
2 tablespoons organic coconut oil
1/2 teaspoon organic red pepper flakes (or to taste)
1 teaspoon organic turmeric
1 teaspoon organic paprika 
1 teaspoon organic sesame seeds
1/2 cup organic rice vinegar
2 tablespoons organic brown sugar (or other sweetener)


Prepare the zucchini, cabbage and carrots and place in a bowl. Sprinkle with salt and let sit covered for a few hours. Rinse in cold water and then drain.

Heat coconut oil in a large skilled or frying pan and then add onions, garlic and spices. Cook over low heat for about 5 minutes. Then stir in vinegar and brown sugar. Next add the zucchini, cabbage and carrot to the pan, cooking the mixture for 3 to 5 minutes. Cool to room temperature and then chill in the refrigerator for at least 2 hours. Garnish with peanuts and cilantro before serving. 

Image: Myrtle Glen Farm