Florida Orange Pickled Vegetables with Toasted Cashew Vinaigrette

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Main Ingredient: Fruit
Menu Part: Entree
Cuisine Type: American
Serves: 6

This mouthwatering mix of multicolored carrots and watermelon radish is as beautiful as it is flavorful. Blanched in Florida orange and champagne vinegar pickling juice, it’s fine-tuned to deliver salty satisfaction.


For Pickling Liquid:
2 cups Florida orange juice
1 cup water
¾ cup champagne vinegar
¼ cup sugar
3 tablespoons pickling spice

For Vegetables:
4 purple carrots, peeled into thin ribbons
4 yellow carrots, peeled into thin ribbons
4 orange carrots, peeled into thin ribbons
4 watermelon radishes, thinly sliced
2 Florida oranges, peeled, cut into 1/8-inch thick slices
1 head endive, thinly sliced
1 pint daikon sprouts

For Toasted Cashew Vinaigrette:
2 cups cashews, toasted, coarsely chopped
¼ cup parsley, minced
1 shallot, minced
¼ cup champagne vinegar
3 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste


Prepare Pickling Liquid: Place all ingredients in saucepan; bring to a boil.

Blanch carrot ribbons in pickling liquid one color at a time for 12 seconds; plunge in ice water, then place ribbons on paper towels. Repeat with remaining carrots.

Blanch radish slices in pickling liquid for 15 seconds; plunge in ice water, then place slices on paper towels.

Prepare Toasted Cashew Vinaigrette:  Combine cashews, parsley, shallot, vinegar and olive oil in mixing bowl; toss to combine. Season with salt and pepper to taste; reserve.

Arrange carrot ribbons, radish slices, orange slices and endive on plates. Sprinkle with sprouts. Spoon Toasted Cashew Vinaigrette on top.

Additional Tips

Serving Suggestion: Serve as a vegetarian entrée or side dish.