Cabbage is a versatile vegetable that can be prepared in numerous ways, but one of the most delightful is as a pickled salad. In this recipe, we’ll show you how to transform cabbage, carrots, and a medley of other ingredients into a delicious and tangy pickled dish. This salad isn’t just healthy and flavorful—it’s also easy to store, making it perfect for busy days. Paired with bread and eggs, or served as a side dish, this recipe will elevate your meals to the next level.

Full Recipe:

Ingredients:

• Cabbage: 300g, sliced into 3mm pieces
• Salt: 1/2 tbsp
• Carrots: 2/3 carrots, sliced
• Purple onion: 2 small or 1/2 large
• Celery: 1/2 cup, chopped
• Frozen minced lemon: 50ml lemon juice with zest
• Olive oil: 50ml
• Sweetener: 1/2 tbsp
• Salt: A pinch
• Pepper: A pinch
• Vinegar: 1 tbsp (or to taste)
• Cumin: A little
• Red pepper powder: A little

Steps to Make It:

1. Prepare the Cabbage
   • Wash the cabbage thoroughly by soaking it in water with a little vinegar. After soaking, rinse it under running water to remove any residue or dirt.
   • Slice the cabbage into thin 3mm pieces for even pickling.
2. Salt the Cabbage
   • Mix the sliced cabbage with 1/2 tablespoon of salt and leave it to sit for about 15 minutes. This process helps draw out moisture and enhances the pickling effect.
3. Prepare the Carrots
   • Slice the carrots thinly using a slicer. Remember to wear gloves to avoid injuries while slicing.
   • Microwave the carrot slices for 1 minute (600W) to soften them slightly, which enhances their texture in the salad.
4. Combine the Vegetables
   • Mix the salted cabbage and softened carrots together.
5. Add Onion and Celery
   • Slice the purple onion thinly.
   • Chop the celery, including its nutrient-rich leaves. Add these to the cabbage and carrots for additional flavor and texture.
6. Prepare the Dressing
   • Combine 50ml of olive oil, 50ml of lemon juice, 1/2 tablespoon of sweetener, a pinch of salt, and a pinch of pepper.
   • Mix well to create a tangy and slightly sweet dressing.
7. Assemble the Salad
   • Pour the dressing over the mixed vegetables. Toss well to ensure everything is evenly coated.
   • Taste and adjust the flavor with additional vinegar if desired.
8. Add Spices
   • Add a pinch of cumin and red pepper powder for a flavorful kick. Mix again thoroughly.
9. Storage
   • Transfer the finished pickled cabbage to glass jars or airtight containers. For best results, let it age in the refrigerator for at least a day to allow the flavors to meld.

Nutrition Facts (Per Serving)

• Calories: 90
• Carbohydrates: 8g
• Protein: 1.5g
• Fat: 6g
• Fiber: 3g
• Vitamin A: 80% DV
• Vitamin C: 60% DV

Note: Nutritional values may vary depending on portion size and specific ingredients.

FAQs

1. Can I skip the microwave step for the carrots?
Yes, but microwaving softens the carrots and improves the absorption of beta carotene.

2. How long does pickled cabbage last in the refrigerator?
When stored properly in an airtight container, it can last up to 5 days.

3. Can I use white onions instead of purple onions?
Yes, but purple onions are recommended for their mild flavor and vibrant color.

4. Can I add other vegetables?
Absolutely! Radishes, bell peppers, or cucumbers make great additions to this pickled salad.

Tips for Perfect Pickled Cabbage

1. Use Fresh Ingredients: Ensure all vegetables are fresh for the best flavor and nutritional value.
2. Slice Thinly: Thin slices allow for even pickling and a better texture.
3. Balance the Flavor: Adjust the vinegar and sweetener levels to match your taste preference.
4. Experiment with Spices: Add dill, mustard seeds, or chili flakes to customize the flavor.
5. Let It Rest: Allow the salad to sit in the refrigerator overnight for a deeper, more harmonious taste.

Extended Storage Tips

1. Short-Term Storage:
   • Store the salad in an airtight container in the refrigerator for up to 5 days.
   • Keep it away from strong-smelling foods to prevent flavor transfer.
2. Long-Term Storage:
   • For extended storage, you can pickle the vegetables in sterilized glass jars. Ensure the jars are sealed tightly to maintain freshness.
   • Add extra vinegar or brine to the jars before sealing to prolong shelf life.
3. Freezing:
   • While not ideal for fresh pickled cabbage, you can freeze this salad for up to a month. Expect a softer texture upon thawing.
   • Thaw in the refrigerator overnight and drain excess liquid before serving.
4. Reheating (Optional):
   • If you use this salad as a warm side dish, gently heat it in a skillet over low heat without losing the tangy flavor.

Conclusion

This Pickled Cabbage and Carrot Salad with a Twist is a refreshing, tangy, and nutritious addition to your meals. It pairs beautifully with bread, eggs, chicken, or even as a topping for burgers and tacos. Easy to prepare and store, it’s a recipe you’ll want to keep in your rotation. Try this today, and let the vibrant flavors enhance your dining experience!