Rainbow veg plate: a simple summer salad that pops

Summer’s bounty explodes onto the plate with this vibrant pickled vegetable medley. Forget bland sides – this recipe, adapted from James Strawbridge’s ‘Salt and the Art of Seasoning,’ transforms humble vegetables into a feast for the eyes and the palate.

Unlock the magic of salting

The secret lies in salting. It’s a surprisingly elegant technique. By drawing out moisture, salt prepares the vegetables to absorb the flavors you infuse them with – a miniature osmosis experiment, almost like a mindful breathing exercise for your ingredients. Cucumber and beetroot retain their satisfying crunch, while the pickling bath transforms them into bursts of sweet and tangy delight.

A kaleidoscope of color & flavor

Each vegetable component – carrots, cauliflower, beetroot, radishes, cucumber, red cabbage, and onions – is treated with its own bespoke pickling solution, resulting in a stunning rainbow of hues and a complex symphony of tastes. From the earthy turmeric in the cauliflower to the bright za’atar on the beetroot, every bite is a journey.

The recipe – simplified

Serves: 6

Ingredients:

2 tbsp Fine Himalayan Crystal Salt

For the Carrots: 6 Baby Carrots, peeled; 150ml/1⁄4 pint Mirin; 1 tbsp Caster Sugar; 1 tsp Shichimi Togarashi

For the Cauliflower: 1⁄4 Cauliflower, broken into florets; 150ml/1⁄4 pint White Wine Vinegar; 1 tbsp Caster Sugar; 2 tbsp Sliced (peeled) Fresh Turmeric Root; 1 tsp Fenugreek Seeds; 1 tsp Coriander Seeds; 1⁄2 tsp Dried Chilli Flakes

For the Beetroot: 2 Beetroots, peeled and thinly sliced; 150ml/1⁄4 pint Red Wine Vinegar; 2 tbsp Light Soft Brown Sugar; 1 tsp Za’atar

For the Radishes: 6 Radishes, finely sliced; 150ml/1⁄4 pint Cider Vinegar; 1 tbsp Caster Sugar; 4 Garlic Cloves, sliced; 1 Jalapeño Chilli Pepper, de-seeded and sliced; Pinch of Dried Chilli Flakes

For the Cucumber: 1 Cucumber, crinkle-cut using a retro slicer, or sliced into thin discs; 150ml/1⁄4 pint Cider Vinegar; 1 tbsp Caster Sugar; 2 Bay Leaves; 1 tbsp Chopped Dill; 1 tsp Yellow Mustard Seeds

For the Red Cabbage: 1⁄4 Red Cabbage, finely sliced; 150ml/1⁄4 pint Sherry Vinegar; 1 tbsp Light Soft Brown Sugar; 1 tsp Whole Grain Mustard; 1 Sprig Rosemary

For the Onions: 2 Red Onions, finely sliced; 150ml/1⁄4 pint Cider Vinegar; 1 tbsp Caster Sugar; 1 tsp Ground Sumac

Instructions:

Slice vegetables uniformly; salt and leave for 1-2 hours at room temperature or overnight in the fridge. Prepare pickling solutions individually. Heat vinegar and sugar with spices until dissolved. Submerge salted vegetables in their respective hot solutions, tossing to coat. Cool to room temperature, stirring every 5 minutes. Remove before softening. Serve chilled as a vibrant side dish.

Yields: Approximately 6 servings. Storage: Keeps for up to 2-3 weeks in a sealed container in the refrigerator.

Recommended Reads: Summer Vegetable Tian, Dilly Beans