PICKLED CABBAGE SALAD
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!
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.