I made my second batch with most of the veggies from my farmers market--heirloom carrots (purple and yellow) [the yellow was incredibly sweet], radishes, red and orange peppers, garlic scapes, kirby cucumbers, celery and sugar snap (from the asian food store).
|waiting for the brine|
|purple carrot, some are much more yellow inside|
|marinating in my fridge. YUM!|
Another great way to eat this slaw on top of a pulled pork sandwich. Sandwich provided by, of course, Cafe Bua. From our daily lunch specials. It add an extra tanginess and crunch to the sandwich.
|Sandwich from the restaurant, pickle slaw by me from the 1st batch|