Pickled Coleslaw

Ingredients and Weight:

• 4 cups shredded green cabbage (about 500 grams)
• 1 cup shredded red cabbage (about 150 grams)
• 1 carrot, shredded (about 100 grams)
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon celery seed (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes (including pickling time)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Shred the green and red cabbages and carrot into thin strips using a sharp knife or a food processor.
2. In a large bowl, combine the shredded vegetables.
3. In a separate small saucepan, mix the vinegar, sugar, salt, black pepper, and celery seed (if using).
4. Bring the mixture to a boil, then reduce to a simmer for 5 minutes.
5. Pour the hot pickling juice over the shredded vegetables and mix well.
6. Transfer the coleslaw to a clean container and let it cool to room temperature.
7. Cover the container and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Nutritional Information:

• Calories: Approximately 130 per serving (assuming no additional oil or seasonings)
• Carbohydrates: Sugar, fiber from vegetables
• Fat: Very low, if no additional oil is used
• Protein: Small amount from vegetables

Dish Characteristics:

• Traditional American flavor with a pickled tang.
• Refreshing side dish that pairs well with grilled meats or sandwiches.
• The coleslaw can be made ahead of time and served chilled or at room temperature.

User Comments:

1. "Love the combination of red and green cabbage! This coleslaw is a great balance of sour and sweet."
2. "Easy to make and so delicious! This will be a regular on our summer barbecue menu."
3. "Great as a side dish for grilled chicken or pork."

Special Precautions and Tips:

• Use fresh vegetables for best results.
• Adjust the seasoning according to taste.
• This coleslaw is best served chilled, so make sure to refrigerate it before serving.
• For a more authentic flavor, you can use dried mustard leaves instead of celery seed.