I never really loved pickled vegetables until I had them on a Vietnamese banh mi sandwich. And now I’m in love. They’re crunchy, fresh, and tangy with a tiny bit of sweetness. The perfect pairing with BBQ chicken or pork, and even better on a slider or sandwich. They’re easy to make and you can get creative! I’ve added carrots and mushrooms but this recipe is basic and a good place to start.
Here’s how to make it:
Ingredients
2/3 cup plus 2 TBS apple cider vinegar
3 TSP honey, divided
1/2 cup water
1 1/2 cups sliced red onions
5 cups thinly sliced green cabbage
2 TBS olive oil
1/2 TSP kosher salt
1/3 TSP black pepper
Instructions
Add the water, vinegar and 2 TSP honey to a small saucepan and bring to a boil.
Add the sliced onion and cook for about a minute.
In a large bowl, whisk together the olive oil, 2 TBS vinegar, 1 TSP honey, pepper and salt.
Add the cabbage and toss to coat. Let this stand at room temp for about 10 minutes.
Drain the onions and stir them Into the cabbage mixture, cool in fridge and enjoy!
Did you make it? Share pics in the comments!
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