This is a simple recipe for something we eat everyday. It is not a Moroccan recipe. It is something I discovered in Costa Rica. There, all the local type restaurants had a jar of this on their tables. They served it like a condiment, used to top your sandwiches or beans and rice. I of course out my own spin on it but, the base is basically shredded cabbage and carrots. It is actually a great base or start to any salad you may be preparing. Especially since the probiotics in fermented foods are so healthy and good for the gut.
Just know that the size of the container you have will determine how much vegetables and vinegar you will use.
- 1 head of cabbage
- 2 carrots
- 1 broccoli stalk
- white vinegar
- 1-2 teaspoon salt
- 1 large lidded container (Tupperware)
How to do it:
- Shred or finely slice cabbage with a knife, place in Tupperware. The finer you can get the cabbage the faster it will soften.
- Shred carrots and broccoli stalk (I use a grater) place in Tupperware.
- Cover the vegetables with white vinegar. Like I said, this will vary depending on the amount of vegetables and size container you use.
- Sprinkle 1-2 teaspoons of salt over the vegetables.
- Place lid on container and shake. (a good seal is important here)
- Let sit out on counter till cabbage is softened, usually 12 hours or so. Then you can place it in the refrigerator.
Being that I eat a mostly vegan diet, I use the broccoli stalk because broccoli is a great source of protein. Plus,I hate to waste anything. You can add turnips, parsnips or the like, if you wish instead of the broccoli stalk. Maybe even give cauliflower stalks a try!
I generally serve mine topped with diced tomato, sliced cucumbers, avocado, salt, pepper and a drizzle of olive oil. You can top it with whatever you like, really. I know most people would add red onion but, I’m not a fan of raw onions. It is a great addition to your everyday house salad or you could eat it alone.Sometimes I even add a little basil and oregano for an Italian flavor.
You could add some mayonnaise for a vinegary slaw, which would make it a great sandwich topper. The possibilities are endless, just use your imagination.