Pickled Red Cabbage Salad
Pickling vegetables is a great way to preserve and extend the shelf life of your vegetables.
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.
Nutrition for 1 portion
Calories: 85kcalCarbohydrates: 11gProtein: 2gFat: 5gSodium: 35mgFiber: 3gSugar: 6gVitamin A: 1395IUVitamin C: 71mgCalcium: 58mgIron: 1mg
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