Pickled Cabbage Salad Food

PICKLED CUCUMBER AND CABBAGE

Pickled Cucumber and Cabbage image

Categories Vegetable Side Vegetarian Condiment Vinegar Cucumber Healthy Cabbage Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/3 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 small red cabbage, very thinly sliced
1/2 red onion, thinly sliced
1/2 cup rice vinegar (not seasoned)
1/3 cup sugar
1/4 cup water
2 teaspoons salt

Steps:

Combine cucumber, cabbage, and onion in a bowl. Bring remaining ingredients to a boil in saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, 10 minutes. To cool quickly, chill in freezer 15 minutes.

JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW

Japanese-Style Quick-Pickled Cabbage Slaw image

Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.

Provided by Ashley U

Categories Vegetable

Time 4h10m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

Steps:

Whisk first 6 ingredients in a medium saucepan.
Bring to boil; pour into a large bowl.
Add cucumber, carrot and red bell pepper.
Add cabbage to vegetable mixture.
It can be made up to 4 hours ahead.

PICKLED CABBAGE

Pickled Cabbage image

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

PICKLED CABBAGE

Pickled Cabbage image

This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.

Provided by SCGOATS

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 4

Ingredients

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

Steps:

Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g

KHMER PICKLED VEGETABLE SALAD

Khmer Pickled Vegetable Salad image

I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each)

Number Of Ingredients 12

Ingredients

2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
4 cups shredded cabbage (about 1/2 small)
1 large cucumber, thinly sliced
2 medium carrots, thinly sliced
1 cup cut fresh green beans (2 inch)
1/2 medium red onion, thinly sliced
1 piece fresh gingerroot (1 inch), thinly sliced
2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
2 cups rice vinegar
3/4 cup sugar
2 teaspoons salt
2 tablespoons chopped fresh cilantro

Steps:

Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories Salad Coleslaw Recipes No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Steps:

Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

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