Description
This crunchy, tangy salad comes straight from a time when every ingredient mattered and nothing went to waste. It’s a jar-packed medley of fresh veggies in a sweet-and-sour brine that keeps for weeks in the fridge. Refreshing, frugal, and flavorful—this old-school recipe is making a comeback. Try it once and you’ll always want a jar on hand!
Ingredients
Vegetables
1 head shredded cabbage
4 small cucumbers, thinly sliced
2 green peppers, sliced (optional)
1 large red onion, thinly sliced
1 bunch radishes, sliced
1/2 bunch celery, sliced
Dressing
1 cup oil
1/2 cup warm water
1 1/2 cups white vinegar
10–12 tablespoons sugar
1 tablespoon salt
1 tablespoon garlic powder
Instructions
Slice all vegetables and place them in a large bowl.
In a separate bowl, mix warm water, sugar, salt, and garlic powder. Stir until dissolved.
Add vinegar and oil to the mixture and whisk until well combined.
Pour dressing over the vegetables and mix thoroughly.
Pack the salad tightly into jars. If there’s extra dressing, divide it equally among the jars.
Refrigerate and let sit until ready to eat. It keeps well for several weeks!
- Prep Time: 20 minutes
- Chill Time: Best after 24 hours
Nutrition
- Calories: 130/serving
- Sugar: 10g/serving
- Sodium: 400mg/serving
- Fat: 9g/serving
- Carbohydrates: 12g /serving
- Fiber: 2g/serving
- Protein: 1g/serving