Pickled Cabbage Salad


1 1/2 cups white vinegar
1 1/2 cups water
1/3 cup sugar
1/2 tsp. celery seed
1 Tbsp. kosher salt (if using regular table salt, use less)


1 small head green cabbage (2 lbs.)
1 red bell pepper
1 carrot
1 kirby cucumber

Mix brine ingredients in a medium bowl and set aside. In the time it takes to prepare the vegetables, the sugar and salt will have dissolved.

Prepare vegetables: trim and core cabbage and slice thinly with a knife or a food processor slicing blade (which is what I did). You can also buy shredded cabbage in a bag. Place shredded cabbage in a large bowl. Core, seed and thinly slice red bell pepper; peel and thinly slice or julienne carrot; halve lengthwise and thinly slice cucumber. Add vegetables to bowl with cabbage.

Whisk the brine a few times to make sure sugar and salt have dissolved, taste and adjust salt and pour over vegetables. Cover bowl with plastic wrap and refrigerate for 1 hour or up to a week. The salad will become more pickled as it sits. Eat this with everything.

Makes 10 cups
WW SmartPoints per cup: 2