Lip - Lickin' Picklin' Slaw
From jo_jo_ba 13 years ago
- 1 day to make
- Serves 8
Adapted from Bridget at The Way the Cookie Crumbles, who in turn adapted it from Deb Perelman at NPR: http://www.crumblycookie.net/2009/08/29/pickled-coleslaw/. I've made it both with sugar and Splenda and both work, which makes the diabetics in my family very happy! Read more If you make it with Splenda, subtract 255.4 calories, 1.3 mg potassium and 66 g carbohydrates from the total recipe. See less
Ingredients
- Brine: shopping list
- 1 1/3 cups distilled white vinegar shopping list
- 1 1/3 cups water shopping list
- 1/4 cup sugar (or Splenda granular) shopping list
- 2 tbsp kosher salt shopping list
- Slaw: shopping list
- 14-oz bagged coleslaw mix (I used Dole's, cabbage and carrots) shopping list
- 1 red bell pepper, diced shopping list
- 1 English (seedless) cucumber, thinly sliced shopping list
How to make it
- Bring brine ingredients to a boil in a saucepan, stirring until sugar is dissolved.
- Transfer to a large, nonreactive bowl and cool completely.
- Add slaw mix, bell pepper and cucumber to the bowl with the brine and toss well.
- Cover with plastic wrap and refrigerate, tossing the ingredients once or twice over 24-hours.
- Marinate a minimum of one day before serving. It keeps for up to 1 week, chilled.
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