Quick Pickled Red Cabbage Slaw
Quick Pickled Red Cabbage Slaw
Ingredients
- 1/2 head red cabbage, about 1 pound, thinly sliced or shredded
- 1/4 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- 1 clove garlic, smashed
- 1/2 teaspoon dried oregano
Instructions
- 1
In a large bowl, combine the thinly sliced red cabbage and red onion. Set aside.
⏱️ 5 min
- 2
In a small saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, smashed garlic, and dried oregano. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat.
⏱️ 5 min
- 3
Carefully pour the hot pickling liquid over the cabbage and onion mixture in the bowl. Ensure all the cabbage is submerged in the liquid. You can use a plate or a smaller bowl to weigh down the cabbage if necessary.
⏱️ 2 min
- 4
Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to soften. For best results, allow it to pickle for 1-2 hours, or even overnight in the refrigerator.
⏱️ 30 min
- 5
Before serving, drain any excess pickling liquid. The Quick Pickled Red Cabbage Slaw is now ready to be served as a vibrant and tangy topping for burritos, tacos, or as a side dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Red Cabbage Slaw
- 1/2 head red cabbage, about 1 pound, thinly sliced or shredded
- 1/4 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- 1 clove garlic, smashed
- 1/2 teaspoon dried oregano
Instructions
- 1
In a large bowl, combine the thinly sliced red cabbage and red onion. Set aside.
⏱️ 5 min - 2
In a small saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, smashed garlic, and dried oregano. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat.
⏱️ 5 min - 3
Carefully pour the hot pickling liquid over the cabbage and onion mixture in the bowl. Ensure all the cabbage is submerged in the liquid. You can use a plate or a smaller bowl to weigh down the cabbage if necessary.
⏱️ 2 min - 4
Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to soften. For best results, allow it to pickle for 1-2 hours, or even overnight in the refrigerator.
⏱️ 30 min - 5
Before serving, drain any excess pickling liquid. The Quick Pickled Red Cabbage Slaw is now ready to be served as a vibrant and tangy topping for burritos, tacos, or as a side dish.
⏱️ 3 min