Pickled Cabbage and Vegetable Salad is a vibrant, tangy, and refreshing dish that’s packed with crunch and flavor. This traditional salad is made by pickling a medley of fresh vegetables—cabbage, carrots, sweet peppers, and garlic—in a flavorful marinade of vinegar, spices, and oil. It’s a perfect side dish for a variety of meals, whether paired with grilled meats, hearty stews, or used as a zesty topping for sandwiches.
What sets this salad apart is the balance of sweet, salty, and tangy flavors, with a gentle infusion of aromatic spices like cloves and bay leaves. The pickling process not only enhances the taste but also prolongs the shelf life of the vegetables, making it a practical and delicious addition to your weekly meal prep.
This recipe is simple to make, requires minimal cooking, and offers a satisfying way to incorporate more vegetables into your diet. Here’s how to prepare this delightful salad.
Ingredients
Vegetables
- Cabbage: 1 kg (shredded)
- Carrots: 150 g (grated)
- Sweet pepper: 200 g (sliced into thin strips)
- Garlic: 3-4 cloves (sliced or minced)
Marinade
- Water: 0.5 liter
- Salt: 1 tablespoon
- Sugar: 100 g
- Vegetable oil: 100 ml
- Vinegar (9%): 100 ml
- Black peppercorns: 5-6 pcs
- Cloves: 3-4 pcs
- Bay leaves: 1-2 pcs
Directions
Step 1: Prepare the Vegetables
- Shred the cabbage: Start by cutting the cabbage into thin strips using a knife or mandoline for even slices. The thin texture helps the cabbage absorb the marinade more effectively.
- Grate the carrots: Peel the carrots and grate them on a medium grater. The carrots add sweetness, vibrant color, and a slight crunch to the salad.
- Slice the sweet peppers: Remove the seeds and stems from the sweet peppers, then slice them into thin strips. The peppers bring a subtle sweetness and a pop of color to the mix.
- Chop the garlic: Mince or slice the garlic cloves depending on how pronounced you want the garlic flavor to be. Thin slices give a mild, balanced flavor, while minced garlic adds a more robust punch.
Step 2: Prepare the Marinade
- Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.
- Dissolve salt and sugar: Add 1 tablespoon of salt and 100 grams of sugar to the boiling water. Stir until they are fully dissolved.
- Add oil and spices: Pour in 100 ml of vegetable oil and add the black peppercorns, cloves, and bay leaves. Let the mixture simmer for 1-2 minutes, allowing the spices to release their aroma.
- Incorporate the vinegar: Add 100 ml of 9% vinegar to the marinade. Stir to combine and let it simmer for another minute. Remove the saucepan from the heat and let the marinade cool slightly.
Step 3: Combine the Vegetables and Marinade
- Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and chopped garlic. Toss the ingredients until they are evenly distributed.
- Pour the marinade: Carefully pour the warm marinade over the vegetable mixture. The heat from the marinade will slightly soften the vegetables, making them tender but still crunchy.
- Mix thoroughly: Use a spoon or your hands (wear gloves) to mix the vegetables and marinade thoroughly, ensuring all the vegetables are well-coated.
Step 4: Let It Marinate
- Transfer to a container: Place the marinated vegetable mixture into a large jar or an airtight container. Press down gently to pack the vegetables, ensuring they are submerged in the marinade.
- Refrigerate: Cover the container and refrigerate for at least 4-6 hours. For best results, let the salad marinate overnight to allow the flavors to fully develop.
- Taste and adjust: Before serving, taste the salad. If you prefer a stronger tang, you can add a little more vinegar.
Step 5: Serve and Enjoy
- Serve chilled: The Pickled Cabbage and Vegetable Salad is best served cold as a refreshing side dish. It pairs wonderfully with grilled meats, roasted vegetables, or as a topping for sandwiches and burgers.
- Garnish: For an extra touch of freshness, garnish the salad with freshly chopped parsley or dill before serving.
Cooking Tips
- Use fresh vegetables: For the best flavor and texture, use fresh, crisp vegetables. Avoid overly mature cabbage or wilted peppers.
- Adjust the seasoning: You can customize the salt, sugar, and vinegar levels to suit your taste preferences. A touch more sugar will make the salad sweeter, while extra vinegar will enhance its tanginess.
- Spice it up: If you enjoy a bit of heat, consider adding some crushed red pepper flakes or sliced chili peppers to the marinade.
- Marinate longer: While the salad can be enjoyed after a few hours, letting it marinate overnight will result in a more robust and well-rounded flavor.
Substitutions and Variations
- Vegetables: Add or substitute other vegetables like thinly sliced red onions, radishes, or cucumbers for extra variety.
- Oil: Use olive oil instead of vegetable oil for a richer flavor.
- Herbs: Fresh dill or cilantro can be added to the marinade for an herbal note.
- Low-sugar version: Reduce the sugar or use a sugar substitute to make the salad lighter.
FAQs
1. How long does this salad last?
The Pickled Cabbage and Vegetable Salad can be stored in the refrigerator for up to one week. Ensure it’s kept in an airtight container to maintain freshness.
2. Can I use red cabbage instead of green cabbage?
Yes, red cabbage works well in this recipe and adds a beautiful purple hue to the salad. The flavor will be slightly sweeter and earthier.
3. Is it necessary to heat the marinade?
Heating the marinade helps dissolve the sugar and salt while also extracting flavors from the spices. It also softens the vegetables slightly, making them more tender.
4. Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used as a substitute. It will add a slightly fruity note to the salad, which complements the sweetness of the carrots and peppers.
Nutritional Information (Per Serving, Approximate)
- Calories: 150 kcal
- Protein: 2 g
- Carbohydrates: 12 g
- Fat: 10 g
- Fiber: 4 g
- Sodium: 300 mg
- Sugar: 8 g
- Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots
- Iron: 1 mg
Conclusion
Pickled Cabbage and Vegetable Salad is a delightful and healthy dish that combines crunch, tang, and a hint of sweetness. It’s easy to make, versatile, and pairs perfectly with a wide range of meals. Whether you’re hosting a dinner party, preparing a weekday meal, or simply craving a refreshing snack, this salad is sure to impress. With its vibrant colors and bold flavors, it’s a feast for both the eyes and the palate.