Editing…

or Cancel

Sweet and Sour Pickled Cabbage Coleslaw

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
10m 1h 1-Piece of cake 251
Not tried yet
0
1668
Added by KatieB on 25 May 2010 (0 descendants)

Description (Some HTML is OK)

Sweet and Sour Pickled Cabbage Coleslaw - great as a side dish at your barbecue, next to a curry, on a sandwich, anywhere really!


Ingredients

Makes 5 servings

  • ½ small white cabbage
  • ½ red onion
  • 1 small sweet pepper - red, yellow, or green!
  • For Brine
  • 1 cup sherry vinegar or cider vinegar
  • 1 cup water
  • 2-3 tablespoons of soft dark brown sugar
  • 1 tablespoon whole mustard seed
  • ½ tablespoon ground turmeric
  • 1 teaspoon salt

Preparation (Some HTML is OK)

Slice the vegetables as thinly as you can (or use a mandolin or the slicing attachment on your food chopper) and put in a heat-proof, non-reactive dish. Mix all the brine ingredients in pan and bring to the boil before pouring over cabbage and friends. Let it cool for a few minutes and then have a sip of the brine, adding a bit more sugar and salt if needed. If the brine doesn't quite cover the veg, top it up with equal measures of vinegar and water. It's ready to eat as soon as it's cooled off to room temperature, but it gets better after 24 hours or so.

Keeps covered in the fridge, well, until it's gone. But I'm going to say two weeks just in case you somehow manage to grow some deadly bacteria in a vinegar brine.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

Editing…

or Cancel

Comments (0)



Back to top


Tags [?]

or Cancel

Double click words or drag-select to add tags.

Close

Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by KatieB (1)