Pickled Slaw

Our pickled slaw recipe features a refreshing mixture of tangy cabbage, onions and carrots. It’s an excellent template to use for pickling all sorts of vegetables. First, we create a boiled dressing similar to the pickling liquid you’d use for quick pickle recipes. The veggies soften slightly in the dressing but retain enough texture for dishes like fish tacos or pulled pork sandwiches.

The bright, sharp flavor of this pickled coleslaw is perfect alongside rich barbecued meats. And, since the recipe happens to be made without eggs or dairy, it doubles as a vegan coleslaw to serve alongside plant-based meats.

Ingredients for Pickled Slaw

• Cabbage and carrots: This is a classic combination for coleslaw. We like to shred our own vegetables fresh, but you can easily swap in a bag of coleslaw mix to save time and keep dishes to a minimum.
• Onions: The onion gently pickles as it marinates in the hot vinegar dressing. This softens its texture and reduces its sharp, pungent character. Mild white onions are best here, but red onions or shallots also work.
• Pickled dressing: This coleslaw dressing is similar to the pickling liquid used to make pickles. Sugar balances out the vinegar’s tart profile while celery seed, ground mustard, salt and pepper add flavor. Canola oil provides the fat that helps the dressing cling to the vegetables.

Directions

Step 1: Prepare the cabbage mixture

In a large heatproof bowl, toss together the shredded cabbage, thinly sliced onions and shredded carrots. Set aside.

Step 2: Make the pickled dressing

In a saucepan, whisk together the vinegar, sugar, ground mustard, celery seed, salt and pepper. Bring the mixture to a boil, stirring until the sugar is dissolved. Remove the dressing from the heat. Stir in the oil.

Step 3: Toss the pickled slaw

Pour the pickled dressing over the cabbage mixture. Let the pickled slaw cool to room temperature. Then, cover the bowl, and refrigerate overnight, stirring the mixture several times.

Recipe Variations

• Use different vegetables: This pickled dressing would work well with all types of veggies. Try using a coleslaw mix with broccoli stems or florets to make broccoli slaw, or add other thinly sliced veggies to the mix, such as cucumber, Brussels sprouts or jicama.
• Add peppers: Red bell peppers add a burst of color and fresh flavor, and green peppers contribute a grassy character. To make this a spicy coleslaw, add chile peppers, such as jalapeno or serrano peppers.
• Include pickling spices: Amp up the pickle vibes by adding pickling spice to the dressing as it boils. Wrap the spices in a piece of cheesecloth before adding them to the pot. No one wants to bite into a whole peppercorn!
• Use pickle juice: Use leftover pickle juice instead of the vinegar. Remember that pickle juice contains added salt and spices, so adjust the seasonings as needed.

Can you make pickled slaw ahead of time?

Pickled slaw comes together in only 15 minutes, but we recommend making it at least one day in advance before enjoying. Letting it sit in the refrigerator overnight allows the flavors to marinate so the slaw almost gets better with time. Pickled slaw lasts up to five days in an airtight container in the refrigerator. The texture will soften over time, though, so it’s best to use pickled coleslaw within two days for an ideal crunch.

Pickled Slaw Tips

How do you shred cabbage for pickled slaw?

There are several ways to shred cabbage: use a knife and cutting board, a box grater, a handheld mandoline, or the shredding attachment on a food processor. For the best slaw, use any method that will create consistent-sized pieces.

What do you serve with pickled slaw?

Taste of Home

Pickled slaw is fantastic as a side dish for rich barbecue recipes, grilled steak or fried fish. It makes a great topping for tacos and sandwiches, too. Use it as the pickled vegetable topping on Vietnamese chicken banh mi sandwiches, or scoop it onto burgers and hot dogs.