RCI-PF.001.0026.001
Pickled Coleslaw
Pickled Coleslaw from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- cabbage1 headfinely sliced
- onion1 unitthinly sliced
- carrots3 largegrated
- green and 1 red bell pepper1 unitseeded and finely chopped
- radish1 largegrated
- 1 pinch
- hot pepper1 smallseeded and chopped (optional)
- oil for frying salt1 unit
- pineapple vinegar <ref>mix ¾ cup pineapple juice1½ cups½ cup apple cider vinegar, ¼ cup water, pinch of oregano and 1 tablespoon oil.</ref>
Method
1
Prepare the pineapple vinegar by combining ¾ cup pineapple juice, ½ cup apple cider vinegar, ¼ cup water, pinch of oregano, and 1 tablespoon oil in a small saucepan. Bring to a gentle simmer over medium heat for 2-3 minutes to blend flavors, then remove from heat and set aside.
2
Heat oil for frying in a large skillet or sauté pan over medium-high heat until shimmering (about 1 minute). Add the thinly sliced onion and cook until softened and translucent, stirring occasionally, about 3-4 minutes.
3
Add the finely sliced cabbage to the pan with the onion, stirring well to coat with oil. Cook for 3-4 minutes, stirring frequently, until the cabbage begins to soften slightly but remains slightly crisp.
4
Stir in the grated carrots, chopped green and red bell pepper, grated radish, and pinch of oregano. Mix all vegetables together thoroughly and cook for 2 minutes, stirring constantly.
5
Add the chopped hot pepper (if using) and season with salt to taste. Stir well to combine all ingredients.
6
Pour the warm pineapple vinegar mixture over the vegetables in the pan, stirring gently but thoroughly to distribute the liquid evenly among all vegetables. Cook for 1-2 minutes on low heat to allow flavors to meld.
7
Transfer the pickled coleslaw to a serving bowl or airtight container. Serve warm or allow to cool to room temperature before serving, as the flavors will develop further as it cools.