Go Back
Triple Pickle Chopped Salad with Torn Mozzarella

Triple Pickle Chopped Salad with Torn Mozzarella

5 from 1 vote
This Triple Pickle Chopped Salad features shaved Brussels sprouts, pickled beets, cabbage, and dill pickles tossed in a sub-sauce-inspired dressing and topped with torn fresh mozzarella and pomegranate arils.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Pickling Time 12 hours
Servings: 8
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Pickled Cabbage and Beets
  • 1 large beet
  • 1 tbsp olive oil
  • 1½ tsp salt divided
  • 2 cloves garlic peeled and crushed
  • 2 cups white vinegar
  • 2 cups water
  • 1 tbsp granulated sugar
  • 1 tsp yellow mustard seeds
  • 1 tsp black peppercorns
  • 2 bay leaves
  • ¼ head red cabbage coarsely chopped
Salad Dressing
  • 1 clove garlic minced
  • 1 tsp salt
  • ½ - 1 tsp crushed red pepper flakes
  • ½ ts dried oregano
  • ¼ cup apple cider vinegar
  • 3 tbsp olive oil
Triple Pickle Chopped Salad
  • 2 cups Brussels sprouts shaved thin on a mandoline
  • 1 batch Pickled Cabbage and Beets see above, drained
  • 3-4 large dill pickles diced
  • 1 (540ml, 18oz) can chickpeas drained and rinsed
  • 1 batch Salad Dressing see above
  • 1 ball fresh mozzarella torn
  • 1 cup pomegranates arils for sprinkling

Equipment

  • 1 Large mason jar
  • 1 small mason jar
  • 1 mandoline
  • 1 small saucepan

Method
 

For the Pickled Cabbage and Beets
  1. Preheat the oven to 400°F. Line a baking sheet with tin foil and place the beet in the center. Drizzle the beet with the olive oil and sprinkle it with 1/2 a teaspoon of the salt. Wrap the tin foil around the beet and place it in the oven. Roast for 1 hour or until fork-tender.
    1 large beet, 1 tbsp olive oil, 1½ tsp salt
  2. When the beet is finished roasting, take it out of the oven and carefully unwrap it. Set it aside to cool. When the beet is cool enough to handle, peel it and cut it into 1-inch pieces. Pack them into a small Mason jar and set them aside.
  3. In a small saucepan whisk to combine the garlic, vinegar, water, sugar, mustard seed, peppercorns, bay leaves, and the remaining salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat and simmer for 15 minutes. Take it off of the heat.
    2 cloves garlic, 2 cups white vinegar, 2 cups water, 1 tbsp granulated sugar, 1 tsp yellow mustard seeds, 1 tsp black peppercorns, 2 bay leaves
  4. Pack the cabbage into a large mason jar and pour the pickling liquid over top until the cabbage is fully immersed. ** Pour the remaining pickling liquid over the beets and leave both of the jars to cool to room temperature. Place the lids on the jars and transfer them to the fridge. Let pickle overnight. 
    ¼ head red cabbage
For the Salad Dressing
  1. Place all the dressing ingredients in a bowl and whisk to combine. Set aside until ready to serve. 
    1 clove garlic, 1 tsp salt, ½ - 1 tsp crushed red pepper flakes, ½ ts dried oregano, ¼ cup apple cider vinegar, 3 tbsp olive oil
For the Salad
  1. Place the sprouts, pickled cabbage and beets, dill pickles, and chickpeas in a large bowl. Pour the dressing overtop and toss to coat.
    2 cups Brussels sprouts, 1 batch Pickled Cabbage and Beets, 3-4 large dill pickles, 1 (540ml, 18oz) can chickpeas, 1 batch Salad Dressing
  2. Transfer the salad to a large serving bowl and top with the mozzarella and pomegranate arils. Serve immediately or chill until ready to serve.***
    1 ball fresh mozzarella, 1 cup pomegranates arils

Notes

** You can strain the pickling liquid or you can pack all the aromatics into the jar as well. The peppercorns will soften through the pickling process, so you don’t have to worry about hurting your teeth. They are however intense to bite into. I enjoy that intensity but you might not.
*** If you’re planning on making this salad ahead of time, dress it and store it in the fridge. Top it with the mozzarella and pomegranate just prior to serving.