"Lib" Slaw
Lib Slaw is a tangy, crunchy fermented cabbage and vegetable pickle with hot pepper notes, perfect as a side or condiment for those who enjoy bold flavors.
Ingredients
Instructions
- Grate the cabbage coarsely.
- Chop the onion and cucumber.
- Mix salt and pepper to taste.
- Pack the cabbage, onion, and cucumber into jars.
- Add hot peppers to the jars.
- Heat vinegar and water and pour over the packed vegetables.
- Refrigerate the jars and let sit before serving.
- Do not pack the vegetables too tightly.
Tips & Substitutions
For a crunchier texture, try using a mandoline to slice the cabbage and cucumbers thinly. If you're looking for a milder flavor, consider using less hot pepper or omitting it altogether. You can also substitute apple cider vinegar for the regular vinegar for a slightly sweeter taste. Experimenting with fresh herbs like dill can enhance the flavor profile, similar to Dill Cucumber Dip.
Serving Suggestions
Lib Slaw makes a refreshing side dish for grilled meats or as a topping for sandwiches and tacos. It pairs beautifully with Pan De Sal (Crispy Dinner Rolls From The Philippines) for a delightful meal. You can also use it as a tangy salad component in picnics or barbecues, offering a crunchy contrast to rich dishes.
Storage & Reheating
Store the slaw in airtight jars in the refrigerator for up to two weeks. The flavors will continue to develop over time, making it even tastier. To serve, simply shake the jar to redistribute the liquid and pour into a bowl. If you want to serve it warm, briefly heat it in a pan over low heat, but it's best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of "Lib" Slaw contains roughly 170 calories, with 3g protein, 23g carbohydrates, and 7g fat. It is an excellent source of vitamin C (31% of the Daily Value). Note that it is relatively high in sodium, at 2006mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cabbage for this slaw?
Absolutely! You can experiment with green, red, or even Napa cabbage. Each type will bring a unique flavor and texture to your slaw. Red cabbage, for example, adds a vibrant color and slightly sweeter taste, while Napa cabbage gives a more delicate crunch.
How long should I let the slaw sit before serving?
For the best flavor, it's recommended to let the slaw sit for at least 24 hours in the refrigerator before serving. This allows the vegetables to absorb the vinegar and spices, resulting in a more balanced and flavorful dish.
Can I make this recipe vegan?
Yes, this recipe is inherently vegan! Just ensure that the vinegar you use is also vegan-friendly, as some vinegars may have non-vegan additives. This slaw is a great addition to vegan meals, adding a crunchy and tangy element.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).