Marilyn’s Red Cabbage Salad with Pickled Cucumber
Wine suggestion: Bethel Heights Estate Pinot Noir
Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.
- 1 English cucumber, halved lengthwise and thinly sliced
- ½ red cabbage, thinly sliced
- ½ red onion, chopped
- ½ cup rice vinegar – more to taste after salad cools.
- 1/3 cup sugar
- ¼ cup water
- 2 - 3 ts salt (start with 2 and adjust after flavors have a chance to blend.)
Combine cucumber, cabbage and onion in a bowl. Bring remaining ingredients to a boil, stirring, and immediately pour over red cabbage mixture. Toss and let stand at room temperature, stirring occasionally. Hold until you want to serve. You can cool, cover and refrigerate and overnight for more intense flavor. Bring to room temperature before serving.