Salad: United States – Southern United States – Pickled Red Cabbage & Apple Slaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 1 small head red cabbage, approx. 1.5 lb (680 g), cored and thinly sliced
- 2 medium apples (1 Granny Smith and 1 Honeycrisp), approx. 12 oz (340 g) total, cored and julienned
- 1/2 small red onion, approx. 2 oz (60 g), thinly sliced
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (45 g) granulated sugar
- 1 tbsp (18 g) kosher salt
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) whole black peppercorns
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2 g) celery seed
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

1. In a small saucepan combine the apple cider vinegar, water, sugar, kosher salt, mustard seeds, and black peppercorns. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve, then remove from heat.
2. Place the sliced red cabbage in a large heatproof bowl or wide jar. Pour the hot pickling liquid over the cabbage, pressing down so the cabbage is submerged. Let sit at room temperature for 20–30 minutes to quick-pickle.
3. After pickling, drain the cabbage in a colander, reserving about 3 tbsp (45 ml) of the pickling liquid for the dressing. Discard remaining liquid and transfer drained cabbage to a large mixing bowl.
4. In a small bowl whisk together the reserved 3 tbsp (45 ml) pickling liquid, olive oil, Dijon mustard, celery seed, lemon juice, and freshly ground black pepper until emulsified. Taste and adjust for sweetness or acidity if desired.
5. Add the julienned apples, sliced red onion, and chopped parsley to the bowl with the drained cabbage. Pour the dressing over and toss thoroughly to combine.
6. Let the slaw rest refrigerated for at least 15 minutes (or up to 2 hours) to allow flavors to meld before serving. Toss again briefly just before plating.