I've been a big quick-pickling fan for some time now. It started with pickles a few years back. I made a dozen variations and always had jars of pickles on hand, made with fresh cucumbers in the summer.

This is kind of like my obsession with making quick jams. It's just so easy and they taste fabulous. Sure, you can't jar them and store them in your pantry for a super long time, but that's fine by me. I'll happily eat my quick pickles within a 2-week window.

Quick Pickled Cabbage | edibleperspective.com

I definitely do not call myself a pickler or a jam-maker (jammer? jammist?) or a canner. I know I am not that.

But maybe I can start calling myself a quickler?

Or, not.

Probably not.

I tried a few different methods of ingredient mix-ins for this recipe and landed on something pretty basic, but with a few flavor infusions to take this quick pickled cabbage to the next level.

And what's not to love about hot pink food? It's kind of incredible.

If you're wondering what the heck you'd use this for...

as a side dish
straight out of the fridge with a fork
veggie burger topping
salad topping
grain bowl topping
on an egg salad sandwich
etc. etc.

Print Recipe!

adapted from here + here

Quick Pickled Cabbage

gluten-free, vegan // serves 4-6 as a side, more as a topping

1/2 small/medium head red cabbage
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
2 cloves garlic, smashed
2 dried bay leaves
2 teaspoons caraway seeds (optional)
1 teaspoon salt
black pepper

Make at least 4 hours before serving.

Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour).

Stir before serving and be sure to not grab any of the garlic cloves as you serve.

Notes:

At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.

The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.

To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.

Happy Friday, friends!

The Quickle

p.s. Don't forget to enter the giveaway to win a copy of The Complete Vegetarian Cookbook from America's Test Kitchen!

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

Spring Confetti Salad | edibleperspective.com

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI.

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated.

Print Recipe!

Spring Confetti Salad

gluten-free

1/2 tablespoon ghee or avocado oil
1 bunch (about 3/4lb) asparagus, ends trimmed
3 tablespoons diced shallot
3-4 handfuls mixed baby greens (I like using an arugula blend)
2 stalks curly kale, torn from the stems + chopped
2 cups finely shredded red cabbage
2-3 tablespoons extra virgin olive oil
3 watermelon radishes, thinly sliced (or red radishes)
3/4 cup chickpeas, rinsed + drained
1/4 cup sliced kalamata olives
4oz sheep or goat's milk feta cheese
3-4 tablespoons fresh lemon juice
1/4 cup roasted salted pistachios
salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge.