Pickled vegetable tri-tip salad… Can you hear it calling you?
I’m on a pickling kick this summer and it’s been glorious. I’ve been pickling red onions about once every few weeks. They are so delicious on any and everything. Like on a burger? Oh, em, gee! You have to try it! The point is that I’ve been pickling onions for everything. And while they might not seem that great, they are. They really are.
While I was in Sacramento, I ate at a cute, little, local restaurant for lunch (but the name totally escapes me). Everything was dark and moody starting from the cold, shiny cement floors to the lacquered black tables. It was like Malfoy Manor and it was wonderful.
Quick sidebar: Speaking of Harry Potter, I read The Cursed Child after maybe, possibly staying up until midnight at Barnes and Noble with a flock of primary school kids dressed in robes. In the end, it was worth it and made the drive back to Oregon magical. The play was all that I hoped for and more.
But back to the restaurant…
So, when I saw that this little restaurant had a Korean pickled vegetable tri-tip salad on its menu with a serving of Korean BBQ tri-tip, I was all over it. ALL OVER IT.
It was as good as it sounded. There was no need for dressing because the juices that came from the veggies and the solid hit of fresh cilantro. It was probably the best salad experience I’ve ever had.
When I got home, I recreated this salad, and I had to share it with you all. I’ve simplified the process so that it’s not too overwhelming. It will only take about an hour for the veggies to pickle.
It took me only 15 minutes to heat the vinegar mixture and cut the veggies. Then I sat back and used that hour to catch up on f.r.i.e.n.d.s. before I started the barbecue for the tri-tip. While it seems like a long time, I believe we can fill it. You could even make a batch of Grandmas Oatmeal Chocolate Chip Cookies. Just me?
It turned out beautiful, I mean, look at those colors?!? It kind of seems like a perfect salad to bring to a dinner party. In my case, it’s a perfect way to detox off from a week and a half of vacation filled full of food, food and more In-N-Out.
Pickled Vegetable Tri-tip SaladPrint Recipe
- 1 red onion
- 1/3 cup thinly sliced radishes
- 1/3 cup julienned carrots
- 2 handfuls of green beans
- 32 ounces distilled vinegar (or apple cider vinegar)
- 1 1/2 cups white sugar
- 2 teaspoons salt
- 2 cups water
- Bag of mixed salad greens
- Fresh cilantro
- 1-2 pounds of tri-tip steak
In a large pan over medium-high heat, pour in the vinegar, sugar, salt, and water and stir until the sugar dissolves. While it's heating, cut your onion, radish and carrot thinly and place, with the green beans, in separate mason jars or put all in one depending on preference.
Once the vinegar mixture has heated just until it begins to steam, pour over the vegetables until completely covered and let it sit at room temperature until it cools. About one hour.
Generously salt and pepper the tri-tip steak and cook on the BBQ to your preference.
Place over mixed greens and top with vegetables and fresh cilantro. If you need more dressing, use the Cilantro ranch dressing.