Are you looking for a way to add some excitement to your salad routine? Look no further! With our Pickled Cabbage Salad recipe, you can make a large bulk portion and enjoy flavor and nutrition in every bite!
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Incorporate this Tangy Carrot Cabbage Salad into your meals for a burst of flavor and a delightful crunch. It's a versatile side dish that pairs perfectly with recipes such as our Instant Pot Country Style Pork Ribs, The Juiciest Roasted Pork Tenderloin, or Dutch Oven Chicken Quarters. Give it a try, and watch your taste buds thank you! Happy pickling!
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Ingredients for cabbage and carrot salad:
- Green Cabbage
- Onion
- Carrots
- Bell Pepper
- Jalapeño Pepper
- Garlic
Marinate for the Pickled Cabbage Salad:
- Water
- Olive oil (light flavor)
- white vinager
- white sugar
- sea salt
See recipe card for quantities.
Instructions
Step 1: Prepare the Vegetables
Start by washing and cleaning all the vegetables. Peel the carrots, core the bell pepper, and peel the skin off of the garlic and onion. Once all the vegetables are ready start by finely shredding the green cabbage, julienning the carrots, and thinly slicing the bell peppers and onion. Place all these veggies in a large mixing bowl.
Step 2: Make the Pickling Solution
In a pot bring to a simmer, 2 cups of white vinegar, 8 cups water, 1 cup oil, 1 cup of sugar, and 5 tablespoon salt, and whisk until the sugar and salt are completely dissolved.
Step 3: Combine and Toss
Once the slightly cooled, pour the pickling solution over the prepared vegetables in the large mixing bowl. Toss everything together until the veggies are well coated with the solution. Add half a jalapeño sliced thinly and a whole head of garlic minced.
Step 4: Pack into Jars
Carefully transfer the pickled cabbage salad into a clean air-tight container, I like to use tongs for this, then press it down to ensure there are no air bubbles. Pour any remaining pickling solution over the top, leaving about half an inch of space at the top of each jar.
Feel free to enjoy it right away but it's best to leave overnight so all the flavors will be infused into the cabbage. Place the Pickled salad into the refrigerator for up to 3 months.
Substitutions
- Bell Pepper -You can use any color of bell pepper. I like to use 1 of every color it makes for a beautiful contrast. In this recipe, I used peppers from my garden and it worked out amazing!
- Jalapeño -If you prepare no spice feel free to omit it completely. Or substitute with another spicy pepper variation.
- Oil - I typically use extra light olive oil, but any light flavor oil will work for the marinate. I have also used avocado oil.
Equipment
- Oversized commercial mixing bowl
- 4.4L air-tight container
- Food Processor- A food Processor will make the job of processing the vegetables much simpler. You can also use a Mandolin.
Storage
This pickled cabbage salad can be stored in the refrigerator for up to 3 months. The flavors will continue to meld and intensify over time, making it even more delicious as it sits.
If the cabbage is airtight sealed it can last even longer, up to 12 months.
Top tip
If you would like to add an extra spicy kick. Use a red chili pepper in the marinade.
FAQ
Yes, you can use Napa cabbage or savoy cabbage for a milder flavor and crunchier texture.
You can easily adjust the sugar to your taste preference. If you prefer a less sweet salad, reduce the sugar to your liking.
Cabbage contains vitamin C, magnesium, fiber, potassium, and more! So this salad makes a nutritious addition to your meals.
Related
Looking for other recipes like this? Try these:
PICKLED CABBAGE SALAD
Equipment
- 1 oversized mixing bowl
- 1 food processor or mandolin slicer
Ingredients
- 2 heads Green Cabbage
- 2 yellow onions
- 5 carrots
- 3 bell pepper preferably different colors
- ½ jalapeño pepper
- 1 head Garlic
Pickling Solution:
- 8 cups water
- 1 cup olive oil
- 2 cups white vinegar
- 1 cup white sugar
- 5 tablespoon sea salt
Instructions
- Start by washing and cleaning all the vegetables. Peel the carrots, core the bell pepper, and peel the skin off of the garlic and onion. Once all the vegetables are ready start by finely shredding the green cabbage, julienning the carrots, and thinly slicing the bell peppers and onion. Place all these veggies in a large mixing bowl.
- In a pot bring to a simmer, 2 cups of white vinegar, 8 cups water, 1 cup oil, 1 cup of sugar, and 5 tablespoon salt, and whisk until the sugar and salt are completely dissolved.
- Once the slightly cooled, pour the pickling solution over the prepared vegetables in the large mixing bowl. Toss everything together until the veggies are well coated with the solution. Add half a jalapeño sliced thinly and a whole head of garlic minced.
- Carefully transfer the pickled cabbage salad into a clean air-tight container, I like to use tongs for this, then press it down to ensure there are no air bubbles. Pour any remaining pickling solution over the top, leaving about half an inch of space at the top of each jar.
- Feel free to enjoy it right away but it's best to leave overnight so all the flavors will be infused into the cabbage. Place the Pickled salad into the refrigerator for up to 3 months.
Notes
Storage:
This pickled cabbage salad can be stored in the refrigerator for up to 3 months. The flavors will continue to meld and intensify over time, making it even more delicious as it sits. If the cabbage is airtight sealed it can last even longer, up to 12 months.Substitutions:
- Bell Pepper -You can use any color of bell pepper. I like to use 1 of every color it makes for a beautiful contrast. In this recipe, I used peppers from my garden and it worked out amazing!
- Jalapeño -If you prepare no spice feel free to omit it completely. Or substitute with another spicy pepper variation.
- Oil - I typically use extra light olive oil, but any light flavor oil will work for the marinate. I have also used avocado oil.
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