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Pickled Red Cabbage Salad

Pickled red cabbage, cucumber, tomatoes, spice from jalapeƱos, and dare I say.... rice?
Course Lunch, Salad
Keyword Healty
Prep Time 30 minutes

Ingredients

  • 1/2 red cabbage small-medium size, sliced thin
  • 1/2 cup white rice cooled
  • 1 cucumber kirby cut into chunks, if using a bigger cucumber cut amount in half
  • 10 cherry tomatoes cut in half
  • 1 jalapeƱo sliced thin
  • 2 lemons
  • Salt Kosher

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.