Quick Pickled Salads

I have fully enjoyed having my fridge full of bright, fresh vegetables and have taken to wanting a quick slaw or pickled veggie in the fridge at all times.  Below are three that I have been enjoying. 

These types of salads are a great way to add a veggie to a sandwich at lunch.  I've also been known to take the slaw and top it with slices of leftover flank steak, toasted pecans, and feta for lunch and dinner on the same day!  Does it get any lazier?!!?  But oh so yummy!

First, is this beautiful Quick Pickled Beet side.  Isn't it pretty and bright?  This is actually a mix of yellow and red beets, but of course, the red color took over!  I got this recipe from the lovely blog, The Garden of Eating.

Refrigerator Pickles
This recipe comes from one of those wonderful church cookbooks.  This is from a book I received from my Aunt Arlene,  "Sharing our Best: A Collection of Recipes from our Savior's Lutheran Church Denmark, WI".  You can certainly downsize this recipe  to make a smaller batch and I used about 1/2 the sugar.  They were perfect!

1 gallon jar or an ice cream pail
2 small red peppers
12 c. cut pickles, sliced
2 c. onions
2 c. green peppers
2 trays of ice cubes
2 tablespoons salt
2 c. vinegar
4 c. sugar
1 teaspoon celery salt

Mix first 6 ingredients in a pail.  Let sit for 2 hours.
Cook vinegar, sugar and celery salt.  Bring to a boil.  Drain the pickles, peppers, and onions.  Place in a jar.  Pour vinegar mixture over top.  Put in refrigerator.

The "What Vegetables Do I Have in the Fridge Slaw"
This slaw changes, in this version I sliced up a red cabbage and some carrots.  I minced a handful of parsley and sliced a bunch of kale in thin ribbons.  I made a quick dressing of red wine vinegar, olive oil, hearty mustard, salt and pepper.

What vegetables do you have in your fridge that need a new life as a fun salad?