Tangy Pickled Cabbage Slaw Recipe
This easy pickled cabbage slaw is crisp, colorful, and packed with sweet and tangy flavor. Made with fresh cabbage, carrots, red onion, and a simple vinegar brine, it’s the perfect topping for tacos, pulled pork sandwiches, burgers, hot dogs, and BBQ favorites.
- Prep Time: 15 MINUTES
- Chill Time: 2 HOURS
- Cook Time: 5 MINUTES
- Total Time: 2 hours 20 minutes
- Yield: 10-12 SERVINGS 1x
- Category: SIDE DISH | SALAD
- Cuisine: American
Ingredients
Scale
Slaw
- 1 small green cabbage, finely shredded
- 2 cups shredded red cabbage
- 2 large carrots, shredded
- 1 small red onion, thinly sliced
Pickling Brine
- 1 cup apple cider vinegar
- ½ cup white vinegar
- ½ cup water
- ⅓ cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- ½ teaspoon black pepper
Instructions
- Place the green cabbage, red cabbage, carrots, and red onion in a large mixing bowl.
- In a small saucepan, combine the apple cider vinegar, white vinegar, water, sugar, salt, celery seed, mustard seed, and black pepper.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
- Carefully pour the warm pickling liquid over the cabbage mixture.
- Toss well until all of the vegetables are coated.
- Allow the slaw to cool slightly before transferring to a large container or mason jar.
- Cover and refrigerate for at least 2 hours before serving. For best flavor, refrigerate overnight.
- Toss again before serving and enjoy chilled.
Notes
- The flavor gets better after sitting overnight.
- Store in an airtight container in the refrigerator for up to 7 days.
- Add sliced jalapeños for a spicy version.
- Great on fish tacos, pulled pork sandwiches, burgers, hot dogs, and BBQ platters.
- Use pre-shredded coleslaw mix for a shortcut.
Find it online: https://www.firsthomelovelife.com/pickled-cabbage-slaw/