Pickled Veggie Salad
Ingredients
- 1/4 cup olive oil
- 1/4 cup sesame seeds ⓘ
- 1/2 cup white vinegar ⓘ
- 1/3 cup teriyaki sauce ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon minced fresh ginger root ⓘ
- 4 teaspoons granular no-calorie sucralose sweetener (such as Splenda(R)) ⓘ
- 3 stalks celery ⓘ
- 4 green onions, chopped ⓘ
- 2 carrots, cut into matchsticks (optional) ⓘ
- 1 yellow bell pepper, sliced (optional) ⓘ
- 1 small cucumber, sliced (optional) ⓘ
- 1 small white onion, sliced (optional) ⓘ
Instructions
- Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
- Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.
Nutrition & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).