pickled cabbage

This is great with chicken or fish, on a sandwich or taco, or by itself. 

The ingredients:
(mix the next three ingredients together and stand for at least 5 hours)
4 cups thinly sliced green cabbage
.5 cup thinly sliced red cabbage
2 T salt

.5 cup thinly sliced shallot
1 small carrot peeled and shredded 
.5 cup flat parsley leaves
.5 cup cilantro leaves
1 tsp chili flake
.5 tsp crushed coriander seed
.5 cup pickling liquid from my recipe

Preparation steps

After the green and red cabbage have "cured" in the salt overnight submerge them in cold water and drain to rinse the salt off. Repeat this step two times. Next you need to expel the excess water... you can either squeeze it out with your hands or place the cabbage in a kitchen towel and twist it until no more water comes out. I find the second method to be more effective.

Once you've done that simply mix the remaining ingredients with the cabbage. You should let it sit for an hour of so before you eat it. You will find that the longer the vegetables marinate in the pickle the more delightfully pink it all turns. The cabbage will keep in the fridge for at least a week.