Crisp Pickled Cole Slaw
Brighten up your table with this Crisp Pickled Cole Slaw—a crunchy, tangy twist on the classic coleslaw that’s bursting with bold flavors and vibrant colors. This easy recipe combines shredded green and red cabbage, fresh carrots, and sweet red bell pepper, all tossed in a zesty pickling brine made from a mix of white and apple cider vinegar, sugar, and aromatic celery and mustard seeds. With just 20 minutes of prep time and a quick 4-hour chill in the fridge, this make-ahead slaw is perfect for backyard barbecues, weeknight dinners, or as a zippy topping for sandwiches, tacos, and more. The irresistible balance of sweet and tangy notes, paired with the satisfying crunch of fresh veggies, makes this pickled coleslaw an unforgettable side dish sure to impress.
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs) Green cabbage
- 0.5 medium head (about 1 lb) Red cabbage
- 3 medium Carrots
- 1 medium Red bell pepper
- 1 cup White vinegar
- 0.5 cup Apple cider vinegar
- 0.75 cup Granulated sugar
- 1 tablespoon Salt
- 1 teaspoon Celery seeds
- 1 teaspoon Yellow mustard seeds
- 1 cup Water
Instructions
Remove the outer leaves of the green and red cabbage, then slice both into thin shreds using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.
Peel and grate the carrots using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Remove the stem and seeds from the red bell pepper, then slice it into thin strips. Add the strips to the vegetable mixture.
In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, salt, celery seeds, yellow mustard seeds, and water. Stir to combine.
Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. This should take about 3-5 minutes.
Remove the pickling liquid from the heat and allow it to cool slightly for about 5 minutes.
Pour the warm pickling liquid over the vegetable mixture in the bowl, ensuring all the vegetables are coated evenly. Use tongs or a large spoon to toss everything together.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the vegetables to soften slightly while remaining crisp.
Before serving, give the slaw a final toss. Serve chilled as a side dish, sandwich topping, or taco filling. Enjoy!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 193.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
