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Escabeche vegetable salad in a bowl.

Escabeche Vegetable Salad

  • Author: Mollie
  • Total Time: 2 hours and 10 minutes
  • Yield: 4 servings 1x


This escabeche vegetable salad is a Cheesecake Factory copycat, made at home in a few minutes with no cooking time. It's loaded with lightly pickled cucumbers, carrots, cauliflower, cabbage, and peppers, and tastes great as a fresh, healthy side to any meal. 



For the vegetables:

5 mini cucumbers, sliced a quarter of an inch thick

1/2 large carrot, peeled and thinly sliced

2 cups cauliflower florets

1 cup white or red cabbage, shredded

1 jalapeño or serrano pepper, sliced with seeds removed

For the dressing/marinade:

1 cup white vinegar

3/4 cup olive oil

1 tablespoon honey

1 teaspoon dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt


  1. Combine white vinegar, honey, olive oil, dijon mustard, black pepper, and salt in a mason jar or bowl with a lid and shake or whisk to combine. 
  2. Add the cucumbers, carrots, cauliflower florets, cabbage, and peppers to the jar or bowl with the dressing and shake (or mix) to combine everything. The vegetables should be mostly submerged in the dressing. 
  3. Refrigerate the vegetable and dressing mixture for at least 2 hours, and up to 48 hours. The longer it marinates, the more pickled the vegetables will taste. Serve in a bowl alongside tacos, chicken, shrimp, or anything else that sounds tasty to you!


Serrano peppers are hotter than jalapeños, so choose which pepper you use based on your heat tolerance (and availability).

Nutritional information is only an estimate and includes the marinating liquid. 

  • Prep Time: 10 minutes
  • Marinating Time: 2 hours
  • Cook Time: 0 minutes
  • Category: Sides
  • Cuisine: Salad


  • Serving Size:
  • Calories: 443
  • Sugar: 10.3 g
  • Sodium: 72.1 mg
  • Fat: 42.4 g
  • Carbohydrates: 16.9 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg