Vetri Cooking Lab

Rainbow Salad with Pickled Onions


For the pickled onions:

  • 1 small red onion, sliced thinly
  • 2 Tablespoons coarse salt
  • 1 Tablespoon sugar
  • ½ cup water
  • 2 cups white vinegar

For the vinaigrette:

  • ¼ cup fresh lemon juice
  • ½ cup red wine vinegar
  • 1 cup olive oil
  • ¼ cup fresh parsley, cilantro, or other herbs, roughly chopped
  • 2 Tablespoons coarse salt
  • 1 teaspoon ground black pepper

For the salad:

  • 2medium cucumbers
  • 2 medium carrots
  • 1 pint cherry or grape tomatoes, halved
  • 1 yellow bell pepper, diced
  • 1 bunch scallions, sliced thinly
  • 1–15 ounce can cannellini beans, drained and rinsed


For the pickled onions:

  1. Place thinly sliced onions in a container with tall sides.
  2. Heat water on the stove or in microwave until hot. Dissolve salt and sugar in hot water and stir in vinegar. Pour liquid over sliced onions, pushing onions down so all are submerged. Let steep while assembling salad, about 20 minutes.

For the vinaigrette:

  1. Combine all ingredients in a container with a tight fitting lid. Shake container until oil and vinegar are no longer separated. Alternatively, all ingredients can be whisked together in a bowl. Set aside until salad is assembled, shaking or whisking again before dressing.

For the vegetable salad:

  1. Wash all produce. Remove waxy skin from cucumber with vegetable peeler and discard. Using a peeler, peel strips of cucumber until you can see the seeds. Turn cucumber to get strips from all sides. Discard seed cores and place cucumber strips in large bowl.
  2. Holding the carrots at the end and peeling away, use the peeler to remove outer layer and discard. Continue to remove strips of the carrot, turning the vegetable to peel strips from all sides. Place strips in bowl with cucumber.
  3. Add diced pepper, halved tomatoes, thinly sliced scallions, and drained and rinsed beans to the bowl.
  4. Add a handful of pickled onions to bowl with other vegetables. Add about ½ cup vinaigrette or more to bowl and toss to coat all vegetables.
  5. Enjoy immediately or salad can be prepared and stored in the refrigerator for up to 12 hours.


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