Pickled Slaw
A tangy, sweet, and crunchy pickled slaw perfect as a side dish or topping, combining fresh vegetables with a sweet and savory pickling brine that enhances flavors.
Ingredients
Instructions
- Combine shredded cabbage, chopped green pepper, and chopped onion in a large bowl.
- Combine sugar, vegetable oil, dry mustard, salt, and celery seed in a saucepan and bring to a boil.
- Pour the hot mixture over the cabbage mixture.
- Stir well to coat all vegetables evenly.
- Store in an airtight container in the refrigerator.
Tips & Substitutions
For a tangier flavor, consider adding a splash of apple cider vinegar to the dressing. If you're looking for a lower sugar option, you can reduce the sugar and add a touch of honey or agave syrup. Feel free to experiment with different vegetables like carrots or radishes for added crunch. This pickled slaw can also be made ahead of time to let the flavors meld, making it a great addition to meals like those in American recipes.
Serving Suggestions
This pickled slaw is a versatile side dish that pairs beautifully with grilled meats and sandwiches. It can add a refreshing crunch to tacos or burgers. For a complete meal, serve it alongside dishes like Mama Matthew'S Chocolate Pie for dessert. You can also toss it into salads for an extra zing or serve it as a topping for nachos or hot dogs.
Storage & Reheating
Store the pickled slaw in an airtight container in the refrigerator, where it will keep for about a week. The flavors will continue to develop over time, so it often tastes even better after a day or two. If you wish to enjoy it warm, simply microwave it for a short time until heated through, but it's best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Slaw contains roughly 199 calories, with 4g protein, 27g carbohydrates, and 9g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 633mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cabbage?
Absolutely! While green cabbage is traditional, you can mix in red cabbage for color or use Napa cabbage for a softer texture. Each variety will lend a different flavor and crunch to the slaw, so feel free to experiment.
How long does the pickled slaw last in the fridge?
When stored in an airtight container, the pickled slaw can last up to a week in the fridge. The flavors will intensify over time, making it a great make-ahead dish that can enhance your meals throughout the week.
Can I make this slaw vegan?
Yes, this pickled slaw is naturally vegan as it doesn't contain any animal products. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char. Enjoy it as a fresh and vibrant addition to your vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).