Vegan Pickled Vegetable Slaw
Chef Lauren Montelbano of The Vibrant Veg promotes locally-sourced, plant-based fare through cooking classes, nutrition consultations, private chef and catering services.
Ingredients
2 cups purple cabbage, thinly sliced
1 cup carrot, julienned
1 cup daikon radish, julienned
2 jalapenos, sliced in rings (pith and seeds removed)
2 scallions, sliced
2 cloves garlic, sliced
1 Tbsp grated fresh ginger
1/3 cup chopped cilantro or cilantro stems (I like to use the stems because they add all the flavor, which allows me to reserve the leaves for garnishing)
1 cup rice vinegar
1 cup water
1/2 cup evaporated cane juice
2 tsp salt
Directions
Combine cabbage, carrot, daikon, jalapenos, scallions, garlic, ginger, and cilantro in a medium sized bowl.
Prepare the brine by combining water and vinegar in a small pot and bringing it to a low boil. Add in the sugar and salt, and stir until it has dissolved into the liquid.
Remove from the stove and pour the liquid onto your vegetables.
Cover your bowl with plastic wrap and poke a few holes in it. Place in the fridge to cool. This will allow the slaw to cool while keeping in the flavor. Let chill for (ideally) 24 hours and up to 7 days.
Suggestions
Serve as side dish or on a sandwich. It is best if you have the forethought to prepare the slaw a couple of days ahead of time, but if you can't help yourself and need to eat it right away, it will still be delicious.
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