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pickled vegetable sandwich slaw


I used a mixture of radishes, red, orange and yellow bell peppers, carrots, fresh sugar snaps and kirby cucumbers, but you can use any firm, crunchy vegetable you think would pickle well here. The only thing I don’t think I’d use again were the red radishes, because their color leaked all over, pink-pickling the other vegetables, though of course they all tasted just fine. You might note I am missing the most important ingredient in this so-called slaw, the cabbage. Guys, I made this in the chaotic two days before our two-week vacation and completely forgot. Turns out, it’s fantastic with or without cabbage, though feel free to add some green/white cabbage to your 4 cups of vegetables.


Pickling mixture
1 cup distilled white vinegar
6 tablespoons sugar
3 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water

Slaw mixture
4 to 5 cups mixed slivered or julienned* firm, raw vegetables (see above for vegetable suggestions, below for slicing tips)
Optional: Few slivers of jalapeno



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