20m
PREP TIME
15
INGREDIENTS
20m
PREP TIME
15
INGREDIENTS
Ingredients 15 Servings
- 2 cups shredded green cabbage, (1/2 medium head)
- 1 cup shredded carrot, (about 2 medium carrots)
- 1 cup very thinly sliced onion, (1 medium onion)
- 1 cup sliced green onion, cut diagonally (about 10 green onions)
- 1 cup very thinly sliced bell pepper, use a mix of red, orange and yellow peppers
-
1/4
cup
very thinly sliced
habanero pepper, (about 4 small peppers)
![substitution]( "substitution")
Substitutions available
- scotch bonnet peppers
- 12 McCormick® Whole Cloves
- 2 teaspoons McCormick Gourmet™ Global Selects Timut Pepper from Nepal, whole
- 1 teaspoon McCormick® Whole Black Pepper
- 1 teaspoon pink peppercorns
- 2 teaspoons salt
- 1 tablespoon dark brown sugar
- 1 cup white vinegar
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
INSTRUCTIONS
- 1 Place cabbage, carrot, onions, bell peppers and habanero in large bowl. Add cloves, peppercorns, salt and sugar, tossing to mix well. Add vinegar and citrus juices; mix well.
- 2 Transfer vegetable mixture to 2 clean quart-size (1 liter) glass jars or large plastic container with lid. Divide brine mixture evenly between jars. Close lid and seal tightly.
- 3 Refrigerate overnight or up to 3 days, shaking occasionally, until ready to serve. Store in airtight container in refrigerator up to 3 weeks. Serve with Crispy Mala Chicken Sandwich
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Ingredients 15 Servings
- 2 cups shredded green cabbage, (1/2 medium head)
- 1 cup shredded carrot, (about 2 medium carrots)
- 1 cup very thinly sliced onion, (1 medium onion)
- 1 cup sliced green onion, cut diagonally (about 10 green onions)
- 1 cup very thinly sliced bell pepper, use a mix of red, orange and yellow peppers
-
1/4
cup
very thinly sliced
habanero pepper, (about 4 small peppers)
![substitution]( "substitution")
Substitutions available
- scotch bonnet peppers
- 12 McCormick® Whole Cloves
- 2 teaspoons McCormick Gourmet™ Global Selects Timut Pepper from Nepal, whole
- 1 teaspoon McCormick® Whole Black Pepper
- 1 teaspoon pink peppercorns
- 2 teaspoons salt
- 1 tablespoon dark brown sugar
- 1 cup white vinegar
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
INSTRUCTIONS
- 1 Place cabbage, carrot, onions, bell peppers and habanero in large bowl. Add cloves, peppercorns, salt and sugar, tossing to mix well. Add vinegar and citrus juices; mix well.
- 2 Transfer vegetable mixture to 2 clean quart-size (1 liter) glass jars or large plastic container with lid. Divide brine mixture evenly between jars. Close lid and seal tightly.
- 3 Refrigerate overnight or up to 3 days, shaking occasionally, until ready to serve. Store in airtight container in refrigerator up to 3 weeks. Serve with Crispy Mala Chicken Sandwich
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
