Quick Pickled Red Cabbage Salad
Pickling vegetables is a great way to preserve and extend the shelf life of your vegetables. This quickly pickled red cabbage salad is refreshing, delicious and perfect to accompany a variety of dishes. We guarantee after your first indulgent bite, you will keep coming back for more.
A great thing about this recipe is that whilst it is ready quickly, it can also be kept in the fridge in an airtight container for up to 3 months. The gorgeous pink and purple colour of this dish brightens up a salad bar and dishes with which it is served. It is equally great at breakfast or brunch served with eggs.
Why submerge red cabbage with a pickling solution?
Boiling the vinegar mixture will help to dissolve the sugar and meld the flavours together. Pouring the solution over the vegetables whilst hot, briefly cooks them, and the added vinegar helps to retain the colour and bright shiny appearance of the vegetables. Without vinegar, the red cabbage would take on a blue appearance.
Why is pickled red cabbage irresistable?
Some vegetables might lose their crunch when pickled, but this solution cools quickly once poured and red cabbage is a hardy vegetable and retains its texture and crunch.
Also read : Mixed pickled vegetables
Pickled Red Cabbage Salad
EQUIPMENT (click pictures for details)
Ingredients
- 1 kg red cabbage
- 160 ml white vinegar or red wine vinegar
- 80 ml water
- 40 ml extra virgin olive oil
- 1 tbsp caster sugar
Instructions
- Wash the red cabbage, remove the outer leaves, and cut in half before shredding thinly with a mandoline. Discard the white core.
- Combine the vinegar, water, olive oil, sugar, 1 tsp salt and ¼ tsp white ground pepper in a small saucepan and bring to the boil to dissolve the sugar.
- Pour the hot liquid over the shredded cabbage and toss to combine. Let it sit for 1-2 hours in the refrigerator before eating.
