Pickled Three-Week Salad
This pickled salad is the perfect salad that stays in the fridge for up to 3 weeks. And it gets better the longer it’s allowed to stand.
Equipment
- 1 mandoline
- 1 Bowl
- 1 Glass jar
Ingredients
- 200 g White cabbage, (7 oz) raw
- 200 g Red cabbage, (7 oz) raw
- 200 g Carrots (7oz)
- 1 Red pepper bell
- 1 Onion
Dressing
- 80 ml Olive oil (⅓ cup)
- 80 ml White vinegar (⅓cup)
- 2 tbsp Sugar
- 2 tsp Oregano dried
- 1 tsp Thyme dried
- ½ tsp Salt
- ½ tsp Black pepper
Instructions
- Use a mandolin to finely shred the white cabbage, red cabbage and peppers. Then roughly grate the carrots and finely chop the onion finely.
- Add vinegar, olive oil, sugar, herbs, salt and pepper in a saucepan and bring it to boil until the sugar dissolves.
- Finally pour the hot dressing over the salad on mix well.
- Store in a 1 litre (33,81oz) air tight glass jar.
- Leave the salad in the refrigerator for at least a couple of hours, preferably 24 hours or more before serving.
Notes
- Store in a 1 litre (33,81oz) air tight glass jar.
- Be sure to use clean tongs or a fork when taking salad from the jar. So that bacteria don’t get into the salad and start to grow.
- Leave the salad in the fridge for at least a couple of hours, preferably 24 hours or more before serving.