Pickled Cabbage and Vegetable Salad is a delightful and tangy side dish that pairs perfectly with a wide range of meals. This simple yet flavorful recipe includes fresh cabbage, carrots, and sweet peppers marinated in a zesty solution made with vinegar, sugar, and aromatic spices. The crunchy vegetables absorb the flavorful marinade, creating a vibrant, healthy salad that’s bursting with color and taste. This recipe is great for making ahead of time, and the longer the vegetables sit in the marinade, the better the flavors develop. It’s an excellent addition to your meal plan, offering a refreshing contrast to richer dishes.

Full Recipe:

Ingredients:

Vegetables:

• Cabbage: 1 kg (shredded)
• Carrots: 150 g (grated)
• Sweet pepper: 200 g (sliced into thin strips)
• Garlic: 3-4 cloves (sliced or minced)

Marinade:

• Water: 0.5 liter
• Salt: 1 tablespoon
• Sugar: 100 g
• Vegetable oil: 100 ml
• Vinegar (9%): 100 ml
• Black peppercorns: 5-6 pcs
• Cloves: 3-4 pcs
• Bay leaves: 1-2 pcs

Steps on How to Make It:

Step 1: Prepare the Vegetables

1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.
3. Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
4. Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

Step 2: Prepare the Marinade

1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.
2. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
3. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
4. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

Step 3: Combine the Vegetables and Marinade

1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Step 4: Let It Marinate

1. Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
2. Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

Step 5: Serve and Enjoy

1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.
2. Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

Nutrition Facts (Per Serving, Approximate):

• Calories: 150 kcal
• Protein: 2 g
• Carbohydrates: 12 g
• Fat: 10 g
• Fiber: 4 g
• Sodium: 300 mg
• Sugar: 8 g
• Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots
• Iron: 1 mg

Frequently Asked Questions (FAQs):

1. Can I use other vegetables in this recipe?

Yes, you can! Feel free to experiment with other crunchy vegetables like radishes, cucumbers, or even cauliflower. Just make sure they are thinly sliced or chopped to allow the marinade to penetrate evenly.

2. How long can I store this salad?

This pickled cabbage salad can be stored in the refrigerator for up to 1 week. The flavors will continue to develop, and the vegetables will remain crunchy if stored in an airtight container.

3. Can I make this recipe without sugar?

If you prefer a sugar-free version, you can omit the sugar or substitute it with a natural sweetener like honey or a sugar alternative like stevia. Keep in mind that sugar helps balance the acidity of the vinegar, so the flavor might change slightly without it.

4. What type of vinegar should I use?

This recipe calls for 9% vinegar, but you can use apple cider vinegar, white vinegar, or even rice vinegar depending on your taste preference. Each type of vinegar will bring a different level of tanginess to the salad.

5. Can I make this recipe ahead of time?

Yes, this is a perfect make-ahead dish. The salad tastes better after marinating for several hours, so it’s a great option to prepare in advance for parties, barbecues, or family dinners.

Tips on How to Make the Best Pickled Cabbage and Vegetable Salad:

• Slice vegetables thinly: Thinly slicing the vegetables ensures they absorb the marinade quickly and evenly.
• Don’t skip the garlic: Garlic adds a wonderful depth of flavor to the pickled salad. If you love garlic, feel free to add an extra clove or two.
• Adjust sweetness and acidity: Taste the marinade before adding it to the vegetables. You can adjust the balance by adding more sugar if you prefer a sweeter flavor or more vinegar for extra tang.
• Spice it up: For a bit of heat, consider adding some red pepper flakes or sliced chili peppers to the marinade.

Storage Tips:

• Refrigeration: Store the pickled cabbage salad in an airtight container in the refrigerator. It will keep for up to 1 week, and the flavor will continue to improve as it sits.
• Serving suggestion: This salad can be served straight from the fridge, but you can also let it sit at room temperature for 15 minutes before serving for a slightly less chilled texture.

Conclusion:

This Pickled Cabbage and Vegetable Salad is a versatile, healthy, and flavorful dish that adds a burst of freshness to any meal. The crunchy texture of the vegetables combined with the tangy, slightly sweet marinade creates a balanced and satisfying side dish that complements a wide variety of mains. It’s easy to prepare, stores well, and is sure to become a go-to recipe for family dinners and gatherings. Enjoy the combination of vibrant colors, delicious taste, and the satisfaction of knowing you’ve created a nutritious dish from scratch!