pickled cabbage salad
I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at . Even then, I found the idea of one type of salad being labeled “healthy” while my other favorite in the same refrigerator case, the was, I don’t know, something akin to a heart attack on a cracker, somewhat eye-rolling but I now realize that it was the coleslaw-like salad’s mayo-free dressing that designated it such a lofty nutritional status.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/3 cup granulated sugar
- 1/2 teaspoon celery seed
- 1 tablespoon plus 2 teaspoons kosher salt* plus more to taste
- 1 small head (2 pounds) green cabbage
- 1 red bell pepper
- 1 carrot (I used only 1/2 my very thick one)
- 1 kirby cucumber