Let’s get real. Sometimes it’s hard to eat our vegetables, but we know it’s “good for us.” Never again will you hate eating cabbage and carrots with my sister’s recipe. This marinated veggies salad (and pickled foods in general) will not only help you maintain good gut flora, it will also help you lose weight. This sweet and tangy salad is such a great dish and can stay in your fridge for weeks! (I doubt it will last that long, because of how good it is.)
I’ve personally never made this recipe, but I have tried Rita’s salad before and believe me when I tell you, you WILL eat the whole jar!
If you’re not European, this recipe may look/sound a bit unfamiliar to you. All I ask is that you try it first before making any assumptions. You will be surprised.
Ingredients:
-1 green cabbage
-1-2 purple onion
-olive oil
-2-4 celery sticks
-2-4 carrots (shredded)
-1-2 yellow pepper
-salt and pepper to taste
-A few garlic cloves
-3/4 cups sugar
Directions:
First and foremost, we will make the marinated mixture.
- Boil 4 cups water, add 3/4 cups vinegar, 3/4 cups olive oil, and 3/4 cups of sugar, salt, and a few garlic cloves.
2. While your mixture is boiling, chop up your onion, celery, and pepper and shred your carrots and cabbage
3. Throw all your veggies in a bowl.
4. Pour your marinated mixture over your veggies and seal tight with plastic wrap.
5. Let stand, covered, at room temperature for 3 hours.
6. After 3 hours, stuff your veggie salad into a pickle jar, and place in the fridge overnight. (Honestly, you can eat it right away, if you’d like, but it tastes better cold.)
7. Serve and enjoy!
*Thank you for the recipe, Rita!
