Quick Hot/Cold Pickled Salad, So Freakin’ Easy!

HotCold Pickled SaladHot/Cold? Is this me being indecisive again? No, not this time. Its HOT because of the nice kick it has from the cayenne, yet its COLD because its a chilled and has nice cool cucumbers. Its a HOT/COLD crunchy salad!

This is a great last minute side dish made of veggies that I always have in my fridge to add healthiness to salads & sandwiches. You can make it up to a day ahead of time, or while making dinner/lunch. The longer it sits the better, but its not a deal breaker. I also like this as as a topping on burgers and sandwiches.

This is SO simple that it almost doesn’t need any instructions. But, nonetheless, I give a little guidance on how to put it together.

Hot/Cold Pickled Salad

Click to learn more about Persian Cucumbers
Click to learn more about Persian Cucumbers


3 large red radishes
1 large Persian cucumber
1/4 of a medium green bell pepper
2 tbsp rice vinegar
1/8 tsp sea salt
1/8 tsp ground cayenne pepper


Thinly slice the vegetables. Pour the rice vinegar, salt, and cayenne over them, and mix well. Cover with plastic wrap and let sit in the refrigerator for about an hour. I usually let it sit for a few hours, however if you are in a hurry, its great right away as well.

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