Mexican-American Style Spicy Pickled Vegetables

Ingredients

In this Mexican-American adaptation, we have replaced the traditional Chinese ingredients like Sichuan peppercorns and fermented mustard greens with Mexican flavors such as lime juice, jalapenos, and cilantro. The result is a spicier and tangier version of Mei Gan Cai, with a distinct Mexican-American twist. We alse have the original recipe for Mei gan cai, so you can check it out.

• 1 small head of cabbage, thinly sliced (4 cups / 340g) 1 small head of cabbage, thinly sliced (4 cups / 340g)
• 2 large carrots, julienned (1 cup / 120g) 2 large carrots, julienned (1 cup / 120g)
• 6 radishes, thinly sliced (1/2 cup / 60g) 6 radishes, thinly sliced (1/2 cup / 60g)
• 2 jalapenos, thinly sliced 2 jalapenos, thinly sliced
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 2 tablespoons (30ml) water 2 tablespoons (30ml) water
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 17g, 12g
• Protein: 2g
• Fiber: 4g
• Salt: 590mg

Preparation

1. 1.
   In a large bowl, combine the cabbage, carrots, radishes, and jalapenos.
2. 2.
   In a separate bowl, whisk together the lime juice, rice vinegar, apple cider vinegar, water, honey, salt, cumin powder, and chili powder until well combined.
3. 3.
   Pour the marinade over the vegetables and toss to coat evenly.
4. 4.
   Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
5. 5.
   Before serving, sprinkle the chopped cilantro over the pickled vegetables and toss gently.
6. 6.
   Serve chilled as a side dish or as a zesty topping for tacos, burritos, or sandwiches.

Treat your ingredients with care...

• Cabbage — Make sure to thinly slice the cabbage for a crisp texture in the pickles.
• Jalapenos — Adjust the amount of jalapenos according to your desired level of spiciness.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Cilantro — Rinse the cilantro thoroughly and chop it just before adding it to the pickles to retain its freshness.
• Honey — For a vegan version, you can substitute honey with maple syrup or agave nectar.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the jalapenos before slicing.
• Feel free to add other vegetables like bell peppers or onions to customize the pickles to your liking.
• The longer the pickles marinate, the more flavorful they become. You can refrigerate them for up to 24 hours before serving.
• These pickles can be stored in an airtight container in the refrigerator for up to a week.
• Experiment with different spices like smoked paprika or chipotle powder to add a smoky twist to the pickles.

Serving advice

Serve the Fiery Fiesta Pickles chilled as a refreshing side dish alongside your favorite Mexican-American dishes. They also make a fantastic topping for tacos, burritos, or sandwiches, adding a burst of tangy and spicy flavors.

Presentation advice

Arrange the colorful pickled vegetables in a vibrant serving bowl, garnished with a sprig of fresh cilantro. The bright hues of the vegetables and the zesty aroma of the cilantro will make the dish visually appealing and enticing.