½ of a cabbage, cored and shredded
2 carrots, grated
1 beet, grated
1 onion or leek, sliced paper thin
½ cup parsley, minced
¼ cup sugar
¼ cup water
¼ cup vinegar (white or rice wine recommended)
¼ cup oil
1 tbsp mustard
2 tsp celery seeds or caraway seeds
Combine all of your veggies in a large bowl.
Combine all of your wet ingredients except for the oil and mustard in a saucepan. Cook on low heat until the sugar has dissolved and allow the mixture to cool. Mix in the oil, mustard and spices, then pour over the veggies. Stir them so that they are well coated, then let them sit in the fridge over night. Taste and adjust the seasoning the next day!
This recipe gets better when you let it sit overnight in the fridge and really infuse its yummy-ness! It’s an easy recipe to add extra veggies into as well as other tasty items such as nuts and grains.