Salads

Assorted Pickled Vegetables

Name: Assorted Pickled Vegetables
Yield: 1
Ingredients: 3.53 oz (100 g) prepared pickled napa cabbage; 2.12 oz (60 g) prepared marinated tomatoes; 1.76 oz (50 g) prepared pickled carrots; 1.76 oz (50 g) prepared marinated button mushrooms; 1.76 oz (50 g) prepared marinated bell pepper; 3.53 oz (100 g) prepared marinated cherry tomatoes; 1.41 oz (40 g) prepared marinated green beans; 0.07 oz (2 g) fresh thyme; 0.07 oz (2 g) fresh rosemary; 0.18 oz (5 g) unrefined sunflower oil

Ingredients, directions, and nutrition — adapted for your kitchen.

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Assorted Pickled Vegetables — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

prepared pickled napa cabbage3.53 oz (100 g)
prepared marinated tomatoes2.12 oz (60 g)
prepared pickled carrots1.76 oz (50 g)
prepared marinated button mushrooms1.76 oz (50 g)
prepared marinated bell pepper1.76 oz (50 g)
prepared marinated cherry tomatoes3.53 oz (100 g)
prepared marinated green beans1.41 oz (40 g)
fresh thymeFor serving0.07 oz (2 g)
fresh rosemaryFor serving0.07 oz (2 g)
unrefined sunflower oilFor serving0.18 oz (5 g)

Directions

Arrange the pickled vegetables and fruit on a platter.
Garnish with herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

157kcal

8.4 gProtein

5.7 gFat

18 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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