Health Salad Recipe
Quick pickled sweet and sour cabbage, with carrots
Servings: 1 quart
Ingredients
- 1/2 green cabbage
- 1 large carrot
- 3/4 cup distilled white vinegar
- 1/2 cup granulated sugar use less if your carrot is very sweet
- 2 tbsp neutral oil I used sunflower oil
- 1 tbsp salt
- 1 tsp ground black pepper
- 1/2 tsp celery seed
Instructions
- Shred or slice the cabbage and carrot. You can do this with a sharp knife, on a box grater, or with a food processor. When the veg is ready, scoop it into a large bowl.
- In a small saucepan, combine the vinegar, sugar, oil, salt, pepper, and celery seeds. Whisk over medium heat just until the sugar has dissolved. Remove from heat.
- Pour the warm dressing over the cabbage (if it was near a boil when you removed it from the stove, let it cool for a couple times). Turn the veg with a pair of tongs, to ensure everything is well combined.
- Let the health salad sit and marinate at room temperature for half an hour or so. Then pack it into a clean quart jar (you may have a little leftover that didn't fi into the jar. Find an appropriately sized container and proceed) and refrigerate for about a day before eating.
- This health salad will keep for at least two weeks in the refrigerator. Practice good pickle hygiene and make sure to always use clean utensils when removing some from the jar. It's also a good idea to use a clean paper towel and wipe down the interior of the jar where there's no more salad. Cleaning off any lingering slips of veg will help extend its life.