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I was looking for a bright and tangy pickled cabbage and carrot salad as an alternative to my normal coleslaw made with a mayonnaise based dressing.
Cabbage salad is a staple in our house, always available to add to any protein for a quick, healthy vegetable side.
So I asked an AI for an alternative and this is the result:
This salad aims for a balance of crispness, tang, and a hint of spice. I think this salad has achieved my goals.

Ingredients

Vegetable base:

  • Cabbage – just more than the pile of carrots – thinly sliced red or green (or a mix).
  • 3 julienned or thinly sliced carrots
    Optional Additions:
  • Thinly sliced red onion or spring onions
  • Fresh coriander or parsley, chopped.

Pickling liquid:

  • 1 cup total Rice vinegar (for a milder tang) plus some white vinegar for some added tang.
  • 1 tbs of fish sauce or tamari or even soy (for umami).
  • 1 tbs Sesame oil
  • 1 tbs lime juice
  • 1/4 cup caster sugar (to balance the acidity)
  • 1tsp fresh ginger, grated or minced ginger
  • A pinch of red pepper flakes for a subtle heat.

To serve

  • Toasted sesame seeds.
  • Could add some chick peas for a standalone meal

Method:

  1. Prepare the vegetables: Thinly slice the cabbage and julienne the carrots.
  2. Make the pickling liquid: Combine the pickling ingredients in a small saucepan. Heat gently until the sugar dissolves. Let it cool slightly.
  3. Pickle the Vegetables: Place the vegetables in a large bowl, pour the pickling liquid over them, stir to ensure they are well coated. Let them sit for at least 30 minutes, or longer for a more intense pickled flavor.
  4. To serve the Salad: Toss gently, taste and add additional lime if necessary. If using chick peas, add them now.
  5. Serve: This salad is excellent on its own, as a side dish, or as a topping for grilled meats or fish.

Why this is different from coleslaw:
Vinegar Focus: It emphasizes a lighter, more Asian-inspired vinegar pickling rather than a creamy, mayonnaise-based dressing.
Flavor Profile: The inclusion of ginger, soy sauce, and sesame seeds creates a distinct Asian flavor profile.
Texture: The quick pickling process retains the crispness of the vegetables.