Never pickled it before. Some weird smells, LOL Will see how she taste tomorrow. I just used prepared slaw and some new stuff with shredded yellow beets and other stuff. Will report tomorrow...
I will be sprinkling celery seed and salt and pepper and juice of one lime, before serving....
Heres the recipe!!!!
http://cooking.nytimes.com/recipes/1017499-lowcountry-pickled-coleslaw
On Local Flavor.
American, Cabbage Mark as Cooked 138 ratings
INGREDIENTS
FOR THE SLAW:
5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
½ heaping cup chopped Vidalia or other sweet onion
½ cup finely diced carrot
½ cup finely diced red bell or other sweet pepper
FOR THE DRESSING:
1 large clove garlic
½ tablespoon salt, more to taste
1 tablespoon minced ginger
â…“ cup rice wine vinegar
½ cup olive oil
FOR SERVING:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
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PREPARATION
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
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