Lip - Lickin' Picklin' Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Adapted from Bridget at The Way the Cookie Crumbles, who in turn adapted it from Deb Perelman at NPR: /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. Ingredients:
brine |
1 1/3 cups distilled white vinegar |
1 1/3 cups water |
1/4 cup sugar (or splenda granular) |
2 tbsp kosher salt |
slaw |
14-oz bagged coleslaw mix (i used dole's, cabbage and carrots) |
1 red bell pepper, diced |
1 english (seedless) cucumber, thinly sliced |
Directions:
1. Bring brine ingredients to a boil in a saucepan, stirring until sugar is dissolved.
2. Transfer to a large, nonreactive bowl and cool completely.
3. Add slaw mix, bell pepper and cucumber to the bowl with the brine and toss well.
4. Cover with plastic wrap and refrigerate, tossing the ingredients once or twice over 24-hours.
5. Marinate a minimum of one day before serving. It keeps for up to 1 week, chilled.
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