Dairy Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, peppery radishes, and thin matchsticks of fresh apple come together in a brine that's genuinely unlike anything you'd find in a store jar. Apple cider vinegar and honey form the tangy-sweet backbone, while a Ceylon cinnamon stick, fresh ginger, and a pinch of turmeric turn a simple pickle into something warmly aromatic and a little unexpected. The whole thing is naturally free of dairy in every step — no butter, no cream, no hidden milk solids — so it works beautifully as a bright, crunchy side or topping without any label-reading stress. Salting the vegetables first and then squeezing out the liquid is the move that keeps the texture snappy rather than soggy, even after the hot brine goes in. After just 40 minutes in the fridge, you've got a lively, tangy medley that cuts through rich mains or livens up grain bowls and tacos. A scatter of fresh parsley right before serving adds a pop of color that makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
For the vegetables
- 2 cups green cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 6 radishes, thinly sliced
- 1 small apple, cored and cut into thin matchsticks
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- 1 ceylon cinnamon stick
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the shredded cabbage, carrots, radishes, and apple in a large mixing bowl. Sprinkle with the fine sea salt and toss well, then set aside for 10 minutes while you prepare the brine — the salt will begin to draw out moisture and soften the vegetables.
- 2
Combine the apple cider vinegar, water, honey, Ceylon cinnamon stick, grated ginger, and ground turmeric in a medium saucepan over medium heat. Stir until the honey dissolves, then bring to a gentle simmer and cook for 3 minutes, until fragrant.
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