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Quick-Pickled Coleslaw

  • Servings:

    Serves 6 to 8 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    5 minutes

Ingredients

2 cups apple cider vinegar
3/4 cup sugar
2 Tbsp. Morton kosher salt
6 cups shredded red or green cabbage
1 1/4 cups thinly sliced red bell pepper
1 cup grated carrot
3/4 cup thinly sliced red onion
1/4 cup chopped fresh basil
2 Tbsp. extra-virgin olive oil
2 Tbsp. roasted sunflower seeds
1/2 tsp. black pepper
Quick-Pickled Coleslaw

Directions

1. Combine vinegar, sugar, and salt in a saucepan and bring to a boil, stirring to dissolve sugar; remove from heat and let cool 10 minutes.
2. Meanwhile, combine cabbage, bell pepper, carrot, and red onion in a large bowl. Pour brine over top and toss continuously for 1 minute, then transfer to a colander to drain. (Discard brine or save for another use.)
3. Return cabbage mixture to bowl and add basil, olive oil, sunflower seeds, and black pepper, then toss again before serving.
Source: Hannaford fresh Magazine, July-August 2021

Nutrition

Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 90 kcal (5%)
Calories from Fat 41 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 380 mg (16%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 2 g (8%)
Protein 1 g (2%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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