Easy Pickled Cabbage Recipe! This recipe is very easy and doesn’t require a variety of time or fancy gear.
I really like Mexican delicacies, it’s considered one of my favorites, which implies I really like tacos. I discover uncooked, vegan tacos so a lot better than cooked ones. There are such a lot of completely different flavors and textures you possibly can incorporate.
I collaborated with 6 different cooks this yr to supply the 7 Days 7 Cooks Meal Plan and every of us present a full days price of recipes. Breakfast, snack, lunch dinner and dessert.
Naturally I needed to give you a taco recipe and this one hit it out of the park. It’s turn out to be a fan favourite amongst the cooks and individuals.
The uncooked, vegan and gluten-free taco recipe consists of:
- Recent jicama taco base
- Avocado mash
- Sunflower taco “meat”
- Pineapple salsa
- Pickled cabbage
- Hemp Queso
I assumed I’d share the pickled cabbage recipe with you all as a result of it’s so versatile and can be utilized on so many dishes.
To be taught extra concerning the meal plan and get the complete recipe you possibly can take a look at extra data right here.
Take pleasure in this recipe and should you occur to make it, please submit a pic within the Fb Group – Cooks of Crystal Daybreak Culinary.
Easy Pickled Cabbage
Simple pickled cabbage recipe you’ll love.
Components
- 1 cup crimson cabbage sliced thinly on a mandolin
- 3/4 cup apple cider vinegar
- 1 tbsp coconut sugar or cane sugar
- 1 tbsp pickling spice
- 1/2 tsp Himalayan salt
Directions
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Place all substances in a big 1-liter mason jar, seal with a lid and shake till effectively mixed.
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Place jar in fridge for min. 8 hours.
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Will preserve in fridge for five to 7 days
