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  • missing photo id: 139
  • missing photo id: 140
Pickled Jalapeno Cabbage Slaw
1 hour, 20 minutes
(20 minutes active)
Salad
0 of 2
3(1)
54 cal/serving
thiscountrygirlcooks.com
Ingredients
  1. 2cups (≈140gestimated from: Cabbage, raw [cup, shredded]) Cabbage, Green thinly sliced
  2. 2cups (≈140gestimated from: Cabbage, red, raw [cup, shredded]) Cabbage, Red thinly sliced
  3. 1 3/4medium (≈192.5gestimated from: Onions, raw [medium (2-1/2" dia)]) Red Onion cut into chunks
  4. 3large (≈216gestimated from: Carrots, raw [large (7-1/4" to 8-/1/2" long)]) Carrot
  5. 5large (≈45gestimated from: Radishes, raw [large (1" to 1-1/4" dia)]) Radishes
  6. 1cup (≈16gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro
  7. 1 1/4cups (≈130gestimated from: Peppers, jalapeno, canned, solids and liquids [cup, sliced]) Pickled Jalapeno Slices cut into small pieces
  8. 1/2cups (≈119.5gestimated from: Vinegar, red wine [cup]) Vinegar, White Wine
  9. 2tbsp (≈30.3gestimated from: Lime juice, raw [cup]) Lime Juice (juice of one lime)
  10. 1tsp (≈2.3gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  11. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Sea Salt
Steps
  1. 1 In a food processor chop cabbage, purple cabbage, and onions until in small pieces. Add to a large mixing bowl. Now chop up carrots and radishes. Add this mixture to the bowl along with cilantro, pickled jalapenos, vinegar, juice of lime, pepper, and salt.
  2. 2 Toss mixture until well combined. Taste and add more vinegar, salt, or pepper if needed. Let rest in the fridge for at least 1 hour. Mix and taste one more time right before serving.
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