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Friday, April 13, 2012

Pickled Cabbage & Carrots



Another simple pickled cabbage and carrot that goes well with rice and meat dish either braised, baked or grilled.  Can be prepared ahead of meal time and save the trouble to stir fry a vegetable or preparing a fresh salad.

Ingredients
[serves 3-4]
300 - 350 gm round cabbage - washed and cut broad strips or break into small pieces 
100 gm red carrot - shredded
1 tbsp salt
  • sprinkle cabbage and carrot with some salt.  Mix and leave for about 2 hours to sweat out the liquid.  Drain, rinse and and squeezed out as much liquid as possible.  This is to make the vegetables crunchy.
Mix together
70 ml white rice vinegar
4 - 5 tbsp sugar
a pinch of salt
  • Add mixture to cabage.  Mix well and leave to stand in glass container, covered for 24 hours before serving.
  • Refrigerate leftovers [covered and it can keep for a few more days]

Note:
I served this pickled with My Cola chicken.

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