Pickled Slaw: The Tangy Twist Your BBQ Needs

Pickled Slaw: Prepare to be amazed! This isn’t your grandma’s soggy coleslaw. We’re talking about a vibrant, tangy, and utterly addictive side dish that will elevate any meal. Forget everything you thought you knew about slaw because this pickled slaw recipe is a game-changer.

Slaw, in its various forms, has been a staple in cuisines around the world for centuries. From the Dutch “koolsla,” meaning cabbage salad, to the Southern variations we know and love, this humble dish has always been a way to use up leftover vegetables and add a refreshing crunch to the table. But pickling takes it to a whole new level!

What makes this pickled slaw so irresistible? It’s the perfect balance of sweet, sour, and savory. The crisp, slightly softened cabbage and carrots are infused with a tangy vinegar brine that cuts through richness and adds a delightful zing to your palate. People adore it because it’s incredibly versatile – perfect as a side for barbecued meats, a topping for tacos, or even mixed into sandwiches. Plus, it keeps well in the fridge, making it a convenient make-ahead option for busy weeknights. Get ready to experience slaw like never before!

this Recipe

Ingredients:

• 1 medium head green cabbage, thinly sliced
• 1 medium red onion, thinly sliced
• 2 carrots, peeled and shredded
• 1 red bell pepper, thinly sliced
• 1/2 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 tablespoon celery seeds
• 1 teaspoon dry mustard
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Vegetables:

Okay, let’s get started! The key to a great slaw is evenly sliced vegetables. This ensures that each bite is balanced and that the dressing coats everything properly. Don’t rush this part; it’s worth the effort!

1. Slice the Cabbage: Start with your green cabbage. Remove any outer leaves that look wilted or damaged. Cut the cabbage into quarters through the core. Then, lay each quarter flat on your cutting board and thinly slice it. You want the slices to be about 1/8 inch thick. This will give you a nice, tender slaw. Place the sliced cabbage in a large bowl.
2. Slice the Red Onion: Next, peel and halve the red onion. Lay each half flat on your cutting board and thinly slice it from root to stem. Thin slices are important here, as raw red onion can be quite strong. We want the flavor, but not an overwhelming bite. Add the sliced red onion to the bowl with the cabbage.
3. Shred the Carrots: Peel your carrots and then shred them using a box grater or a food processor with a shredding attachment. If you’re using a box grater, be careful to avoid grating your fingers! Add the shredded carrots to the bowl.
4. Slice the Red Bell Pepper: Remove the stem and seeds from the red bell pepper. Cut it into thin strips, about 1/4 inch wide. The red bell pepper adds a nice sweetness and crunch to the slaw. Add the sliced bell pepper to the bowl.
5. Combine the Vegetables: Now, gently toss all the vegetables together in the large bowl. Make sure everything is evenly distributed. This is your slaw base!

Making the Pickling Brine:

The pickling brine is what gives this slaw its tangy, slightly sweet flavor. It’s super easy to make, and you can adjust the sweetness and tanginess to your liking. I personally love the balance in this recipe, but feel free to experiment!

1. Combine the Ingredients: In a medium saucepan, combine the granulated sugar, apple cider vinegar, vegetable oil, celery seeds, dry mustard, turmeric powder, salt, and black pepper.
2. Heat the Brine: Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved. You don’t need to boil the mixture, just heat it enough to dissolve the sugar. This usually takes about 2-3 minutes.
3. Cool Slightly: Remove the saucepan from the heat and let the brine cool slightly for about 5-10 minutes. You don’t want to pour hot brine over the vegetables, as it will wilt them too much. We want them to retain some of their crunch.

Marinating the Slaw:

This is where the magic happens! The pickling brine will soften the vegetables slightly and infuse them with flavor. The longer you marinate the slaw, the more flavorful it will become. I recommend at least 2 hours, but overnight is even better!

1. Pour the Brine: Pour the slightly cooled pickling brine over the vegetables in the large bowl.
2. Toss to Coat: Gently toss the vegetables to ensure they are evenly coated with the brine. You want every piece of cabbage, onion, carrot, and bell pepper to be touched by the flavorful liquid.
3. Refrigerate: Cover the bowl tightly with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 2 hours, or preferably overnight. The longer it sits, the better the flavors will meld.
4. Toss Occasionally: If possible, toss the slaw occasionally during the marinating process to ensure even distribution of the brine. This will help all the vegetables pickle evenly.

Serving and Storing:

Your Pickled Slaw is now ready to enjoy! It’s a fantastic side dish for barbecues, picnics, sandwiches, or just about any meal. It’s also a great way to use up leftover vegetables. Plus, it keeps well in the refrigerator for several days, so you can make a big batch and enjoy it throughout the week.

1. Drain Excess Liquid: Before serving, you may want to drain off any excess liquid that has accumulated in the bottom of the bowl. This will prevent the slaw from being too soggy.
2. Garnish (Optional): If desired, garnish the slaw with chopped fresh parsley for a pop of color and freshness.
3. Serve Chilled: Serve the Pickled Slaw chilled. It’s best enjoyed cold, as the flavors are more pronounced.
4. Storage: Store any leftover slaw in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop over time.

Tips and Variations:

Here are a few extra tips and ideas to customize your Pickled Slaw:

• Adjust the Sweetness: If you prefer a less sweet slaw, reduce the amount of sugar in the brine. You can also use a sugar substitute, such as stevia or erythritol.
• Add Heat: For a spicy kick, add a pinch of red pepper flakes to the brine or a finely chopped jalapeño to the vegetables.
• Use Different Vegetables: Feel free to experiment with other vegetables, such as broccoli florets, cauliflower florets, or kohlrabi. Just make sure to slice or shred them thinly.
• Add Herbs: In addition to parsley, you can add other fresh herbs, such as dill, cilantro, or chives.
• Make it Creamy: For a creamier slaw, add a dollop of mayonnaise or sour cream to the brine.
• Use Different Vinegars: While apple cider vinegar is my favorite, you can also use white vinegar, rice vinegar, or red wine vinegar. Each will give the slaw a slightly different flavor.
• Add Seeds or Nuts: For added crunch and flavor, add toasted sesame seeds, sunflower seeds, or chopped almonds to the slaw.
• Make it Vegan: This recipe is naturally vegan, so no substitutions are needed!

Serving Suggestions:

Here are some ideas for how to serve your Pickled Slaw:

• As a Side Dish: Serve it alongside grilled meats, fish, or vegetables.
• On Sandwiches or Burgers: Use it as a topping for sandwiches, burgers, or hot dogs.
• In Tacos: Add it to tacos for a crunchy and tangy element.
• With Pulled Pork: It’s a classic pairing with pulled pork sandwiches.
• As a Salad Topping: Use it as a topping for salads.
• As a Snack: Enjoy it straight from the bowl as a refreshing snack.

Enjoy!

I hope you enjoy this recipe for Pickled Slaw! It’s a versatile and delicious dish that’s perfect for any occasion. Let me know in the comments if you try it and how you like it!

Conclusion:

So there you have it! This Pickled Slaw recipe isn’t just another side dish; it’s a flavor explosion waiting to happen. I truly believe this is a must-try recipe for anyone looking to add a vibrant, tangy, and utterly addictive element to their meals. The crispness of the cabbage, the sweetness of the carrots, and the zesty kick of the pickling brine all come together in perfect harmony. It’s the kind of slaw that will have everyone asking for seconds (and the recipe!).

Why is it a must-try? Because it’s incredibly versatile! It’s not just for summer barbecues (though it’s absolutely perfect for those!). This Pickled Slaw brightens up any meal, any time of year. It’s a fantastic way to use up leftover vegetables, and it keeps beautifully in the fridge, meaning you can make a big batch and enjoy it for days. Plus, the pickling process adds a depth of flavor that you just can’t get with a regular slaw.

But the best part? It’s so easy to customize! Feel free to experiment with different vegetables. Radishes, bell peppers, or even thinly sliced fennel would be delicious additions. Want to add a little heat? Throw in a pinch of red pepper flakes or a finely chopped jalapeño. For a sweeter slaw, add a touch more sugar to the brine. The possibilities are endless!

Here are a few serving suggestions to get you started:

* Taco Topping: This slaw is incredible on fish tacos, pulled pork tacos, or even vegetarian tacos. The tangy flavor cuts through the richness of the fillings perfectly.
* Sandwich Spread: Forget mayonnaise! Spread a generous layer of this Pickled Slaw on your sandwiches for a burst of flavor and texture. It’s especially good with grilled chicken or turkey.
* Burger Buddy: Elevate your burger game by topping it with a mound of this slaw. It adds a refreshing crunch and a welcome tang to balance out the richness of the beef.
* Grilled Meat Accompaniment: Serve it alongside grilled chicken, steak, or pork chops for a light and flavorful side dish.
* Salad Booster: Add a scoop of this slaw to your regular salad for an extra dose of vegetables and a tangy twist.

And don’t forget about variations!

* Asian-Inspired Slaw: Use rice vinegar instead of white vinegar, add a splash of soy sauce, and toss in some toasted sesame seeds and chopped cilantro.
* Spicy Slaw: Add a finely chopped jalapeño or a pinch of red pepper flakes to the brine.
* Sweet and Sour Slaw: Add a tablespoon of honey or maple syrup to the brine.

I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a simple, flavorful, and versatile dish that’s sure to become a staple in your kitchen.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get pickling! And most importantly, don’t forget to share your experience! I’d love to hear how you customized the recipe and what you served it with. Leave a comment below and let me know what you think. Happy cooking! I can’t wait to see your Pickled Slaw creations!