Pickled Vegetable Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Shredded cabbage | 4 Cup (16 tbs) | |
| Cucumber | 1 Cup (16 tbs), thinly sliced | |
| Radishes | 3/4 Cup (16 tbs), thinly sliced | |
| Shredded carrot | 3/4 Cup (16 tbs) | |
| 1/2 cup chopped purple onion | ||
| White vinegar | 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
| Prepared mustard | 3 Tablespoon | |
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Salt | 1/2 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
Directions
Combine shredded cabbage, cucumber, radishes, carrot, and onion; toss gently, and set aside.
Combine vinegar, brown sugar, mustard, Worcestershire sauce, salt, and pepper in a 2-cup glass measure.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 45 seconds to 1 minute or until sugar dissolves.
Stir well.
Pour over cabbage mixture, tossing gently to coat.
Cover and chill.
Combine vinegar, brown sugar, mustard, Worcestershire sauce, salt, and pepper in a 2-cup glass measure.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 45 seconds to 1 minute or until sugar dissolves.
Stir well.
Pour over cabbage mixture, tossing gently to coat.
Cover and chill.
Chef
