Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Pickled Cabbage and Beet Slaw

Published by on August, 2015


Salad Ingredients:

  • 2 medium heads of cabbage (5-6 lb total)
  • 3 medium beets (1 lb)
  • 3 large garlic cloves

Marinade Ingredients:

  • 2 cups filtered water
  • 1¼ cup oil (I used light olive oil)
  • 1 cup white vinegar
  • 1 cup of granulated sugar
  • 2 Tbsp sea salt (best if it's not iodized)


  1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1¼ cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
  2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
  3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
  4. Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve. This salad holds well in the refrigerator for about a week.