Pickled Cabbage Salad Recipes

EASY PICKLED CABBAGE

Steps:

• Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
• Transfer the cabbage mix into a glass jar, packing tightly.
• In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
• Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.

PICKLED RED-CABBAGE SLAW

Steps:

• Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
• In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

PICKLED CABBAGE

Steps:

• In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

KHMER PICKLED VEGETABLE SALAD

Steps:

• Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

PICKLED CABBAGE

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

PICKLED CABBAGE SALAD

Steps:

• Mix brine ingredients in the bottom of a medium bowl and set aside. Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl. By the time you're done preparing your vegetables, the sugar and salt should in the pickling mixture should dissolved. If not, whisk a few times until they do. Taste and adjust if you'd like it a little saltier - I added 1 more teaspoon of kosher salt in the end. Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests. Eat with everything. * Not all salts are weighted equally: Read more here. I used Morton brand, which for 1 tablespoon plus 2 teaspoons clocks in at 24 grams. If using table or fine sea salt, use only 4 teaspoons.