4 colors pickled kale salad with red cabbage

One day I was pickling red cabbage and created this pickled kale salad. It came out bright, delicious and fast to cook. You can eat it right away or one week later - it will be just as tasty. Not to blow my own horn, but this pickled kale salad turned out better than any other one I tried. And they were made by professional chefs!
This pickled kale salad is vegan, unless you decide to use honey instead of sugar. Enjoy!

4 colors pickled kale salad

Ingredients:

• 1 bunch kale, shredded
• 1 cup red cabbage, shredded
• 2 carrots, shredded the match stick style

  Marinade:

• 1 cup boiling water
• 3 tbsp sugar ( or 4 tbsp honey as a vegetarian option )
• 1 tbsp salt
• 1/4 cup white vine vinegar or white vinegar
• 3 tbsp vegetable oil

Directions:

1. Wash and cut kale leaves, discard the stems
2. Shred the cabbage and carrots (use Borner slicer to make this process enjoyable and fast)
3. Mix well in a bowl. Leave in the bowl or transfer into the jar.
4. Prepare the marinade: boil the water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade.
5. Pour the marinade over the salad, and press it well, so that it is covered by marinade.
6. Ready to eat right away, and stores well in the fridge.

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