Spicy Cabbage Slaw (vegan)

Spicy Cabbage Slaw (vegan)

spicier version or milder version

From our friends
at Serious Eats.

 

Note: for a spicier version, use a
habanero pepper. For a milder version, use the jalapeño, or no chili at all.

·        
YIELD: Makes about 2 quarts

·        
ACTIVE TIME: 15 minutes

·        
TOTAL TIME: 1 hour

 

Ingredients:

·        
2 quarts finely shredded white or savoy cabbage
(about 1 small head)

·        
1 cup finely grated carrot (about 1 medium)

·        
1 cup thinly sliced red onion (about 1 small)

·        
Kosher salt

·        
3 cups white vinegar

·        
1/4 cup sugar

·        
2 allspice berries

·        
1 habanero (or Scotch bonnet) pepper or jalapeño
pepper, split in half (see note)

 

Directions:

 

Combine cabbage, carrot, red onion, and 2 tablespoons kosher
salt in a large bowl. Massage salt into vegetables. Set aside. Combine vinegar,
sugar, allspice, pepper, and 1 cup water in a saucepan and bring to a boil over
medium-high heat. Pour boiling liquid over cabbage mixture, then place a paper
towel directly on top of surface, pressing down until it is saturated to keep
the cabbage submerged. Let rest at room temperature until cool. Transfer to a
sealed container and refrigerate until ready to use. Slaw will keep for about 2
weeks.

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