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Sweet & Sour Pepper Cabbage Salad

Sweet & Sour Pepper Cabbage Salad

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A crisp white-cabbage salad with sweet peppers in a simple sweet-and-sour vinegar brine.
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Servings: 6 servings
Course: Salads & Dressings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 bag (14-16 ounces / 400-450 g) shredded white cabbage
  • 2 bell peppers in different colors, thinly sliced
Brine / dressing
  • 1 cup (240 mL) vinegar
  • 2 cups (480 mL) cold water
  • 1 cup (200 g) sugar

Method
 

  1. Place the shredded cabbage and sliced peppers in a large bowl or container.
  2. In a separate bowl or pitcher, stir together the vinegar, cold water, and sugar until the sugar dissolves.
  3. Pour the dressing over the vegetables and toss well.
  4. Cover and refrigerate for at least several hours, or overnight, so the cabbage softens slightly and absorbs the sweet-and-sour flavor.
  5. Toss again before serving.

Notes

Recipe #174
Yield: About 6 servings
Category: Salads & Dressings
Helpful Notes
  • This salad is best after it has had time to chill and marinate.
  • Use red, yellow, or orange peppers for a more colorful presentation.
  • This recipe was renamed from a misleading legacy title so readers know what the dish really is.
Serving Suggestions
Great alongside heavier meat meals because of its fresh tangy bite.
Storage
This salad keeps well refrigerated and often tastes even better the next day.
Family note
The legacy heading “Greek Salad” did not match the actual ingredients, so the final title now reflects the dish accurately.

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