Mexican Pickled Cabbage Slaw
A crisp and tangy, pickled slaw that's packed full of dietary fibre.
Servings 8
Calories 70.6kcal
Ingredients
Pickled Cabbage
- 3 cups red cabbage, shredded (Note 2)
- 1 1/2 cups carrot, unpeeled & grated
- 1/2 cup red onion, thinly sliced
- 4 cloves garlic, crushed
- 8-10 jalapeno slices (Note 3)
- 2 tsp oregano
- 1 1/2 tbsp coriander seeds (Note 4)
- 1 1/2 tsp sweet paprika
- 1 1/2 cups red wine vinegar
- 1 1/2 cups water
- 1 1/2 tbsp maple syrup
- 1 tbsp lime juice
Slaw
- 1 cup black beans
- 1 cup corn
- avocado, jalapeno & lime crema, to drizzle
Instructions
Pickled Cabbage
- Preheat oven to 180°C/350°F.
- Place the pickling jar and lid (inside facing up) on a baking tray, and put in the oven for 10 minutes to sterilize. (Note 5)
- While the jar is still hot, transfer the cabbage, carrot, onion, garlic, and jalapenos to the pickling jar using a pair of tongs. Alternate between layers of vegetables and the coriander seeds and oregano, squishing them down with the tongs as you go.
- Add the red wine vinegar, water, lime juice and maple syrup into a small saucepan. Whisk in the sweet paprika and bring to the boil.
- Pour the hot pickling liquid into the jar and put the lid on the jar. Set aside the jar to cool before placing it in the fridge. (Note 6)
Slaw
- Remove the pickled cabbage mix from the jar and drain in a sieve over the sink.
- Add the pickled cabbage mix to a large bowl with the black beans and corn. Mix well. Top with a drizzle of avocado, jalapeno and lime crema.
- Serve as a main meal or side dish and enjoy!
Notes
- This recipe makes enough to fill a 1 litre pickling jar and 8 large serves. I used the fluted 1 litre jar from Kmart. If you only want to make enough to serve for a family of 4, just half the recipe and use a 500ml jar.
- Red Cabbage - Can be substituted for any other type of cabbage.
- Jalapenos - If you don't want any spiciness, leave them out. Otherwise you can substitute them for some red pepper flakes if you're not a fan of jalapenos.
- Coriander Seeds - If unable, you can use 1 teaspoon of ground coriander.
- Sterilizing the Lid - If you pickling jar lid has a rubber ring in it, it's not suitable to be sterilized in an oven, as the rubber will burn. Instead put into boiling water for 5 minutes.
- Cooling the Jar - It is really important that you allow the jar to cool before placing it in the fridge. The sudden differences in temperature between the hot liquid and fridge may cause the jar to crack or break, which will make a whole lot of mess!
- Nutrition - Calculated per serve, assuming 3 teaspoons of the pickling liquid is consumed between .
Nutrition
Serving: 106g | Calories: 70.6kcal | Carbohydrates: 14.3g | Protein: 3.1g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 73.6mg | Potassium: 389mg | Fiber: 4.3g | Sugar: 7g | Vitamin A: 4886IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 2mg