Pickled Cabbage And Vegetable Salad

Pickled Cabbage and Vegetable Salad

Table of Contents

- Vinegar (9%): 100 ml
- Black peppercorns: 5-6 pcs
- Cloves: 3-4 pcs

1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.

Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.

1. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
2. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
3. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.

Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

- Sodium: 300 mg
- Sugar: 8 g
- Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots