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Pickled Cabbage and Carrots

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    This simple recipe satisfies all of the requirements for a winning condiment. The perfect accompaniment to winter stews and roasts, it has crunch and a zingy sweet-sour flavour.

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    3 cups (750 mL) very thinly sliced red cabbage
    2 tsp (10 mL) salt
    1 cup (250 mL) julienned carrot
    1 cup (250 mL) rice vinegar
    3/4 cup (180 mL) natural cane sugar
    2 Tbsp (30 mL) very finely chopped or julienned ginger
    Pinch of hot chili flakes
    1/2 tsp (2 mL) toasted sesame oil
    Toasted sesame seeds, as garnish

    Rinse cabbage in large colander. Toss cabbage with salt and place colander over large bowl or over sink. Place plate over top of cabbage and place a couple of cans on top to weigh it down. Allow cabbage to drain at room temperature for 3 hours. Place in large bowl and stir in carrots.

    In saucepan over medium heat, stir together vinegar, sugar, ginger, chili flakes, and sesame oil until sugar has dissolved, about 3 minutes. Add to cabbage and carrot mixture and toss well. Cover and chill at least 8 hours or overnight, stirring occasionally.

    To store pickled cabbage and carrots, transfer cabbage mixture to airtight container and press piece of parchment paper over top to ensure mixture is mostly submerged in liquid.

    To serve, mound pickled cabbage and carrots in bowl, drizzle with some pickling liquid, and garnish with sesame seeds, if desired.

    Makes about 2 1/2 cups/625 mL (10 servings).

    Each serving contains: 6 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 13 g carbohydrates (11 g sugars, 1 g fibre); 246 mg sodium

    source: "Cabbages, Broccoli, and Cauliflower", alive #361, November 2012

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    Pickled Cabbage and Carrots

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