Cabbage: Pickled Coleslaw
by Lishka DeVoss

YIELD 4 to 6 servings

INGREDIENTS (FOR THE SLAW):

2 1/2 cups green cabbage, sliced and chopped
1 cup purple cabbage, sliced and chopped
1/4 medium-size Vidalia or other sweet onion, fine-sliced then chopped
1 large carrot, quartered length-wise and then fine-sliced
1/4 red or orange bell pepper, fine-sliced length-wise then chopped
1 small jalapeño, seeds removed, finely chopped

INGREDIENTS (FOR THE DRESSING):

1 large clove garlic, crushed and chopped
1/4 tbsp salt, more to taste
1/2 tbsp fresh ginger, minced
2 tbsp rice wine vinegar
1/4 cup olive oil
2 tbsp filtered water
1/2 lime, juice of (optional)
freshly ground pepper

PREPARATION

1. Combine vegetables in a bowl or some other container that will fit in the refrigerator.

2. In a small saucepan, add the garlic, salt, ginger, vinegar, oil and water and bring to a low boil. Cook for 3 minutes, stirring now and then.

3. Remove from heat and allow to cool for 1 to 2 minutes. Whisk and then pour over the vegetables. Toss well to combine.

4. Cover and refrigerate at least 4 hours or overnight, tossing occasionally.

TO SERVE Squeeze the 1/2 lime over the salad and add some freshly ground pepper to taste. Toss well to combine. Add more salt if desired.

Updated 2020-04-27

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