Pickled coleslaw

I made this pickled coleslaw the other day and we enjoyed it with cold roast chicken. It's fresh and crunchy and goes well with the addition of tomato on the side. Yum. I'll make it again.  It's the ideal salad to have at the end of summer when you've had your fill of heavy mayonnaise salads and want a healthy and easy alternative to serve with steak, chicken or fish.  I think it would be an excellent addition to hamburgers and tacos as well.

I used the pickling liquid left in the jar when we finished off our bread and butter cucumbers but you could easily make your dressing from scratch.  There is a recipe below.

Serves four, or two with leftovers

Salad ingredients
¼ white or red cabbage - finely sliced
½ white onion or 6 radishes - finely sliced
¼ capsicum or bell pepper - finely sliced
1 grated carrot 
a few pickled cucumbers - chopped
salt and pepper

Pre-pickling
¼ cup coarse salt

Pickling liquid
½ cup leftover pickling liquid from beetroot, bread and butter cucumbers or gherkins
OR
½ cup good vinegar - I'd use apple cider vinegar or white wine vinegar
1 tablespoon sugar
celery salt and pepper to taste

Before you make up the salad, you have to pretreat the vegetables to remove some of the juices. If you don't do this, the juices will release into the pickling liquid and dilute it. Don't miss this step.

Finely chop and slice all your vegetables and place in a large colinder. Sprinkle coarse salt over the vegetables and, using your clean hands, rub the salt into the vegetables, making sure all of them are covered and well mixed. Leave for an hour over a container or sink.  Juice will run out. After about an hour, thoroughly wash the vegetables to remove all the salt and salty water. Allow to drain for ten minutes.

Then is just a matter of pouring the pickling liquid over the salad ingredients. Leftover salad will keep well in the fridge for a week and it will develop more flavour over that time. Let me know if you try it.

9 comments

  1. Hooray Rhonda...now I know what to do with the green cabbage I bought, on special for St Patrick's day... one will go tp stuffed cabbage... and the other will go to this delicious looking salad... and perhaps some home made sauerkraut... Thank you... enjoy your salad

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  2. Oh this sounds great! The kids made sauerkraut at school the other week and absoloutly loved it (how cool is that?!) Though I make it at home and they are not that keen....go figure. ;)

    I reckon this would be right up their ally.

    Xx

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    Replies
    1. That is very cool, what a great school!

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  3. Yum! looking forward to having this tonight :) thank you for the recipes over the past couple of weeks too, I always look forward to reading your blog :)
    Marisa from South Australia

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  4. Just forwarded this to my husband - he is Chief Homemaker ;) - and getting right into pickling at the moment. Also, I wanted to say that he made yogurt for the first time last week and now we are kicking ourselves we haven't been doing it for years! Thank you for the inspiration :)
    Much love, Ayesha

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  5. Love the color in this and am going to give it a try, using a low carb sugar substitute. Turns out I am insulin resistant so I have to watch it with carbs in general. Never thought to use leftover pickle juice to do this (forgetting the carbs for a moment)Sometimes easy ideas are right in front of our eyes and we just don't see them!

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  6. Rhonda this looks like my kind of salad. Am going to give it a try. Enjoyed reading some of your previous posts. My hubby and I enjoy a simpler life style too. So glad I discovered your blog. Will be back again soon.

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  7. Definitely going to try this next week (this week's meals already planned).

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  8. This looks like a real winner, thank you Rhonda for being such an inspiration , best wishes from Judi

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