This crunchy pickled cabbage salad recipe is going to become your favorite salad! Crunchy cabbage, bell peppers, and onions marinated in a sweet and tangy brine.
Check out my Kale Cabbage Salad if you love cabbage in your salads!
CABBAGE SALAD
Pickled cabbage salad is such a delicious, crunchy salad that you need to try! The cabbage is pickled with onions and bell peppers, giving you the ultimate salad that is packed with flavors. Give this crisp, tangy pickle cabbage salad a try and you will become hooked. Enjoy this salad as a lunch or a side dish.
WHAT YOU NEED-
- Cabbage– You want to use fresh green cabbage for this salad! I recommend that you slice it yourself to get the proper thin slices instead of getting the precut cabbage.
- Peppers– Either regular bell peppers or mini bell peppers can be used! I like to use a variety of red and orange peppers.
- Onions– Adding onions is totally optional, but adds additional flavors! You can use either sweet or cooking onions.
- Vinegar– What makes this salad tangy is the white vinegar in the brine. You do not want to substitute it for any other vinegar.
- Oil– Be sure to use olive oil for the brine, it goes great with the vinegar.
- Sugar– Adding a tiny bit of granulated sugar to this salad is key! It enhances the salad and balances out the tangy vinegar.
- Salt– To season this salad, this recipe calls for salt.
- Garlic– Freshly minced garlic is a must! Be sure to not skip the fresh minced garlic.
HOW TO MAKE PICKLED CABBAGE SALAD
With just about 15 minutes of prep time, you can have this crisp, tangy cabbage salad marinating!
- Shred the cabbage into thin slices, using a knife or a mandoline slicer. Add the shredded cabbage to a large bowl, along with the sliced peppers and onions.
- Toss everything to evenly distribute the peppers and onions throughout. Transfer the mixture to a 32oz mason jar or container. (Don’t worry if it’s packed tight, that’s preferred.)
- In a saucepan, warm the ingredients for the brine over medium heat until the mixture is warm and the sugar dissolves.
- Carefully pour the hot brine into the mason jar over the slaw mix. Close the jar and give it a good shake. (Don’t worry if the brine doesn’t cover all the cabbage, as the cabbage softens, the brine will cover all the salad.)
- Leave the pickled salad at room temperature until the brine cools, then transfer to the fridge. Pickle for at least 8-12 hours before enjoying the salad.
- Serve cold with freshly chopped greens.
WHY MAKE PICKLED SALAD-
This is one of my favorite salads, here are some of the reasons why!
- Flavors– The brine gives the cabbage such a crunchy, tangy flavor. It totally elevates the shredded cabbage and pepper to a whole new level.
- Nutrient-Rich- There are health benefits in this salad! It’s loaded with nutrients and even gut healthy.
- Quick– This salad comes together so quickly and just let the brine do the rest of the work! I love to make a double batch and keep it in the fridge to enjoy.
- Versatile– You can pair this salad with so many dishes or even enjoy it on its own! The ultimate versatile salad.
- Long Freshness– The main reason why I love this salad is how long it will last! This pickled cabbage salad will stay fresh in the fridge for up to a month!
QUESTIONS YOU MIGHT HAVE:
For the best results, I recommend that you use green cabbage. But you can try this salad with red cabbage if desired.
Once the pickled cabbage salad is cooled, store in the fridge!
This crunchy cabbage salad lasts for up to a month!
For the best results, yes you want to wait at least 8 hours to allow the salad to achieve its full briny, crunchy flavors!
Yes! You can totally add carrots to this salad! Just either shredded or julienned carrots will work. I like using this julienne slicer.
OTHER SALAD RECIPES-
If you love salads, then you must give these delicious salad recipes a try!
Pickled Cabbage Salad
Ingredients
- 1/2 head of cabbage shredded thin
- 4 mini bell peppers sliced thin
- 1/4 cup sweet onion sliced thin
Pickling Brine-
- 1 cup water
- 1/4 cup olive oil
- 2 Tbsp granulate sugar
- 1/2 cup white vinegar
- 2 tsp salt
- 2 garlic cloves minced
Instructions
- With a mandoline slicer, slice the cabbage into thin slices. Add the shredded cabbage to a large bowl. (If you don’t have a mandoline slicer, use a sharp knife to slice as thin as possible.)1/2 head of cabbage, shredded thin
- Once the cabbage is shredded, slice the bell peppers and onions using the same mandoline slicer.4 mini bell peppers, sliced thin, 1/4 cup sweet onion, sliced thin
- Toss the cabbage to evenly distribute the peppers and onions throughout. Transfer the veggies to a medium mason jar or container. (If you are using a medium 32-oz mason jar, don’t worry if it’s packed tight, that’s preferred.)
- In a saucepan, add the ingredients to the brine and cook on the stove over medium heat. Warm just until the mixture is warm and the sugar dissolves, then remove from the heat.1 cup water, 1/4 cup olive oil, 2 Tbsp granulate sugar, 1/2 cup white vinegar, 2 tsp salt, 2 garlic cloves, minced
- Carefully pour the hot brine into the jar over the cabbage. Close the mason jar and give it a good shake. (Don’t worry if the brine doesn’t cover all the cabbage, as the cabbage softens, the brine will cover all the salad.)
- Leave the pickled salad at room temperature until the brine cools, then transfer to the fridge. Pickle for at least 8-12 hours before enjoying the salad.
- Serve cold topped with freshly chopped cilantro.
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