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Pickled Veggie Sandwich Slaw

This recipe goes hand-in-hand with the zucchini grilled cheese (see above) or any sandwich/dish crying for tang and sweetness. It's versatile (you could also include carrot, spring turnips, radishes, or even green beans) and is a great condiment to have waiting in your fridge to brighten up a dish. Very easy and quick to make!

Prep Time 20 minutes

Ingredients

Pickling mixture

  • 1 cup distilled white vinegar
  • 4 tablespoons sugar
  • 2 tablespoons Kosher salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon whole coriander seeds
  • 1 cup cold water

Slaw mixture

  • 4 to 5 cups firm raw veggies, cut into thin slivers/matchsticks/julienned I used half of the sweetheart cabbage, 1 cucumber, and a large handful of snow peas

Instructions

  1. In a small non-reactive pot over medium heat, stir together the vingegar, sugar, salt, and spices. Stir until sugar and salt are fully dissolved and remove from heat. Mix in the cold water, and let heat reduce to lukewarm.

  2. Mix vegetables together in a bowl, and then pack into a jar (or two, if need be). Pour vinegar mixture over top, and ensure that all the veg are underneath the brine. Put in the fridge for at least an hour, but ideally 24 hours. Can be kept for up to one month.

  3. Excellent with/in/on sandwiches and wraps.