Quick-Pickled Red Cabbage & Carrot Slaw

Method

1. Put the cabbage, carrots and onion in a large heatproof bowl.
2. Combine the vinegar, water, sugar, kosher salt, mustard seeds and peppercorns in a saucepan over medium heat. Stir until the sugar and salt dissolve and the liquid just starts to steam, about 3 minutes.
3. Pour the hot brine over the vegetables and toss well. They will not be submerged at first; the cabbage wilts and releases liquid as it sits. Cool at room temperature for 20 minutes, toss again, then cover and refrigerate for at least 1 hour, tossing once more halfway. The cooling and chilling are not counted in the 25 minutes.
4. Drain the portion you are serving, toss it with the olive oil and cilantro, and serve cold. Store the rest in its brine in the fridge for up to 2 weeks, and add the oil and cilantro only to what you serve.