Prepare the Vegetables: Thinly slice the cabbage and carrots. Place them in a large mixing bowl. Sprinkle with 1/2 tbsp of salt and gently massage the salt into the cabbage and carrots. Set aside for 10-15 minutes to allow the salt to draw out moisture.
Make the Pickling Liquid: In a small saucepan, combine the vinegar, water, sugar, garlic, cumin, and mustard seeds. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the liquid comes to a gentle simmer. Once the liquid has simmered for 2-3 minutes, remove from heat.
Combine and Pickle: After the cabbage and carrots have softened, pour the hot pickling liquid over the vegetables. If using, drizzle with olive oil and mix everything well to coat evenly. Let the salad sit for at least 30 minutes at room temperature for the flavors to develop. For a stronger pickled flavor, refrigerate it for a few hours or overnight.
Serve: Once the salad has had time to marinate, give it a final stir and serve it chilled or at room temperature. It can be enjoyed as a side dish, in tacos, or as a topping for sandwiches or burgers.
Serving and Storage Tips:
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