Pickled red cabbage, cucumber, tomatoes, spice from jalapeƱos, and dare I say.... rice?
Course Lunch, Salad
Keyword Healty
Prep Time 30 minutesminutes
Ingredients
1/2red cabbagesmall-medium size, sliced thin
1/2cupwhite ricecooled
1cucumberkirby cut into chunks, if using a bigger cucumber cut amount in half
10cherry tomatoescut in half
1jalapeƱosliced thin
2lemons
SaltKosher
Instructions
Pickled Red Cabbage
Start by pickling the red cabbage. Remove any loose leaves.
Cut cabbage in half down the bottom stem. Cut the cabbage in thin slices going from the end to the stem, stoping just before reaching the stem. Discard this piece.
Place cabbage in a bowl and toss with 2 tsp of salt and the juice of 1 1/2 lemons. Let cabbage sit for 30 minutes minimum. If prepping this in advance, place cabbage in an air tight container in the fridge.
Salad
Add all ingredients to a large bowl. Add 1/2 lemon juice and 1/2 tsp of salt. Toss and enjoy.