Pickled Cabbage Salad
Prep Time: 30 min
Cook Time: 5 min
This lighter healthier version is delicious and full of veggies, flavor and made with heart healthy olive oil. If you love pickled food you will love this cabbage salad. Its tart and tangy. Easy and quick to make, ready to eat as it does not need to be fermented. Tastes better each day as the flavors mingle. It's a perfect summer salad, but we love it all year long. This makes a big batch and is great to have on hand if you have guests coming.
Ingredients
Glass Jars ( I used 1 80 oz and 1 Mason Jar )
1 Head green cabbage
4-5 Small TriColor Banana Peppers
2 Carrots
3 Cucumbers
Green or Red Peppers
1 red onion
Bunch of Radishes
Several Garlic cloves
1 cup Olive OIL
1 ½ Cup Vinegar (Once filled I added a bit more vinegar as I like it really vinegar-y)
1 ½ TBS salt Pepper
1 ½ Tbs Sugar
2 Tsp Tarragon
Steps
Slice All the vegetables fine
I use a Mandoline Food Slicer with Adjustable Thickness, its much quicker for a perfectly flat slices.
Prepare the dressing/ Brine.
Heat and bring to a rolling boil then once cool add to salad and mix well.
Add to canning jars or any jar with a lid and refrigerate and its ready to eat right away.
Enjoy!