Pickled Vegetable Salad (Cabbage, Carrots, and Peppers)
Pickled Vegetable Salad (Cabbage, Carrots, and Peppers) is a crisp, tangy, and colorful dish that’s perfect as a side or topping for your favorite meals.
Servings 10
Ingredients
- 1 medium organic cabbage head
- 4 small organic carrots
- 1 organic red bell pepper
- 1 organic yellow bell pepper
- 4 cups water
- 3 tbsp. sea salt
- ½ cup sugar
- ¾ cup vinegar
- ½ cup extra virgin Olive oil
- 5 bay leaves
- 2 tsp. peppercorns
Instructions
- Start by shredding the cabbage, cutting the peppers into half-inch strips, and peeling and grating the carrots. Place all these vegetables into a large bowl. Using a bowl with a cap is preferable as it will help keep the salad and marinade hot for longer. Set this bowl aside while you prepare the salad marinade.
- In a medium pot, combine 4 cups of water, vinegar, salt, sugar, oil, peppercorns, and bay leaves. Bring this mixture to a boil, stirring constantly, until the sugar and salt have completely dissolved.
- Once the marinade is ready, pour it hot and boiling over the prepared salad. Mix the vegetables and then close the bowl with its lid. Let the salad marinate for 12 hours at room temperature.
- After the initial 12 hours, you'll notice that the salad has decreased in volume. At this point, place the salad in the fridge and let it marinate for an additional 12 hours.
Notes
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