Description
This Tangy Pickled Slaw is a refreshing and vibrant vegan side dish featuring shredded cabbage, onions, and carrots tossed in a tangy, sweet-and-spicy pickling dressing. Perfect for serving alongside barbecue, sandwiches, or as a crunchy salad, this slaw is quick to prepare and gains flavor overnight in the refrigerator.
Ingredients
Scale
Vegetables
- 1 head Cabbage (green or red), shredded
- 1 medium Onion, thinly sliced
- 2 medium Carrots, shredded
Dressing
- 1 cup Apple Cider Vinegar
- 1 tablespoon Sugar (adjust to taste)
- 1 teaspoon Ground Mustard or Dijon Mustard
- 1 teaspoon Celery Seed (optional)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Pepper
- 1/4 cup Canola Oil (or any neutral oil)
Instructions
- Prepare the vegetables: In a large heatproof bowl, add the shredded cabbage, thinly sliced onions, and shredded carrots. Gently mix them together to evenly distribute the colors and textures.
- Make the pickling dressing: In a medium saucepan, whisk together the apple cider vinegar, sugar, ground mustard, celery seed (if using), salt, and freshly ground pepper until combined.
- Heat the dressing: Place the saucepan over medium heat and bring the mixture to a boil, stirring continuously for about 3 to 5 minutes to ensure the sugar is fully dissolved and the flavors meld.
- Add oil: Remove the saucepan from the heat, then stir in the canola oil until the dressing is fully emulsified and combined.
- Combine slaw and dressing: Pour the hot pickling dressing over the prepared cabbage mixture and toss thoroughly to coat all the vegetables evenly with the dressing.
- Cool the slaw: Allow the slaw to cool at room temperature for approximately 30 minutes, which helps it absorb the flavors gently.
- Refrigerate: Cover the bowl with plastic wrap or transfer the slaw to an airtight container, then refrigerate overnight to allow the flavors to fully develop and intensify before serving.
Notes
- Adjust the sugar and salt amounts according to your taste preference.
- Celery seed is optional but adds authentic flavor to this pickled slaw.
- Using apple cider vinegar provides a mild tang, but white vinegar can be used as a substitute.
- Letting the slaw refrigerate overnight improves the flavor and texture considerably.
- This slaw keeps well for up to 3-4 days refrigerated.
