Pickled Red Cabbage Salad

Pickled red cabbage, cucumber, tomatoes, spice from jalapeños, and dare I say….
rice?

Servings:

Author:

Prep Time
30 minutes

Lunch Salad

Healty

🧂 Ingredients

1/2 red cabbage

small-medium size, sliced thin
1/2 cup white rice

cooled
1 cucumber

kirby cut into chunks, if using a bigger cucumber cut amount in half
10 cherry tomatoes

cut in half
1 jalapeño

sliced thin
2 lemons
Salt

Kosher

1 Start by pickling the red cabbage. Remove any loose leaves.
2 Cut cabbage in half down the bottom stem. Cut the cabbage in thin slices going
from the end to the stem, stoping just before reaching the stem. Discard this
piece.
3 Place cabbage in a bowl and toss with 2 tsp of salt and the juice of 1 1/2
lemons. Let cabbage sit for 30 minutes minimum. If prepping this in advance,
place cabbage in an air tight container in the fridge.
4 Add all ingredients to a large bowl. Add 1/2 lemon juice and 1/2 tsp of salt.
Toss and enjoy.