Pickled Cabbage Salad
The easiest pickled cabbage salad recipe! Crunchy cabbage and bell peppers marinated in a simple sweet and tangy brine.
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Servings 4 servings, as a side
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.