Pickled Vegetable Slaw

Serves: 6
Total Calories: 29


1 1/2 cups brown rice vinegar
2 shallots very thinly sliced
1 head green cabbage (about 2 pounds), very thinly sliced
3 small bulbs fennel very thinly sliced
6 stalks celery very thinly sliced
1 large carrot scrubbed and very thinly sliced
1 1/2 teaspoons celery seed
20 sprigs flat leaf parsley stemmed and chopped
20 fresh basil leaves thinly sliced
1/4 cup chopped fresh chives
fresh ground black pepper


Put the vinegar and shallots in a small bowl and stir to combine. Put the cabbage, fennel, celery, and carrot in a large bowl and toss until combined. Stir in the shallots, vinegar, and celery seeds. Let marinate in the refrigerator for at least 10 minutes or up to 2 hours. Add the parsley, basil, and chives and toss until well combined. Season with pepper to taste. Serve immediately.

Note: Because the acid in the vinegar will quickly turn the herbs brown, stir in the parsley, basil, and chives just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 29
Calories from Fat: 0

This Pickled Vegetable Slaw recipe is from the Bravo Cookbook. Download this Cookbook today.

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