Epicure Recipes

Quickchi

VeganGluten-freeVegetarianLunar New YearSide DishesLow-sodiumOnion-freeSugar ConsciousDairy-freeDinnerLunchDinnerLunch

up to 24 hrs

16 servings

Print

Ingredients

  • 2 tbsp Quickles Pickling Mix
  • 1⁄4 cup sugar
  • 2 tsp Sriracha or hot sauce of your choice
  • 2 tsp Sea Salt
  • 2 1⁄2 cups water
  • 1 1⁄2 cups vinegar
  • 1 bag (1 lb/454 g) coleslaw mix

Preparation

  1. Combine mix, sugar, Sriracha, sea salt, water, and vinegar. Boil, then simmer for 5 min. Let stand for 1 hour, or until cool; cover and refrigerate up to 24 hours.
  2. Bring mixture back to a boil; strain and discard solids. Pour hot brine over cabbage; refrigerate until cold. Use within two weeks of making.

Nutritional Information

Per serving: Calories 30, Fat 0 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 5 g (Fiber 1 g, Sugars 4 g), Protein 1 g.

Perfectly Balance Your Plate

Serve with 1 protein serving and 1 cup mixed steamed veggies.