Lemon-Lime Pickled Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of crisp vegetables lightly pickled in a tart lemon and lime juice brine, perfect for a bright, sour bite. This mediterranean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs cucumber, thinly sliced, carrots, julienned, red onion, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 45 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 15 min Serves 4 Mediterranean cuisine 45 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, 2 tbsp white vinegar, 1 tbsp sugar, 1 tsp salt, and 1/4 tsp black pepper. Stir until sugar and salt dissolve completely.
  2. Step 2: Add 1 medium thinly sliced cucumber, 1 cup julienned carrots, and 1/2 medium thinly sliced red onion to the citrus brine. Toss gently to coat all vegetables.
  3. Step 3: Cover the bowl and refrigerate the mixture for at least 2 hours to let the vegetables pickle and absorb the sour, tangy flavors.
  4. Step 4: Before serving, stir in 2 tbsp chopped fresh cilantro leaves for a fresh herbal note. Serve chilled as a bright side salad.

Frequently asked questions

How long does Lemon-Lime Pickled Vegetable Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Lime Pickled Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber, thinly sliced from drying out.

Can I substitute ingredients in Lemon-Lime Pickled Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Lime Pickled Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Lime Pickled Vegetable Salad vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes