Prepare to revolutionize your side dish game with this vibrant, zesty Pickled Cabbage Red Onion Slaw that promises to electrify your taste buds! Imagine a crisp, colorful medley that delivers a perfect balance of sweet, tangy, and peppery flavors in every single bite. This quick and easy recipe is not just a side dish – it's a culinary adventure that will elevate everything from barbecue plates to sandwiches, making your meals instantly more exciting and memorable.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small red cabbage, shredded
- 1 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Thoroughly wash the red cabbage and red onion under cool running water to remove any dirt or debris.
- Using a sharp knife or mandoline, carefully shred the red cabbage into thin, uniform strips, ensuring consistent sizing for even pickling.
- Slice the red onion into very thin, translucent rings or half-moons, maintaining a delicate and consistent thickness.
- In a medium-sized non-reactive saucepan, combine apple cider vinegar, sugar, salt, and black pepper, whisking together until sugar completely dissolves.
- Heat the vinegar mixture over medium heat, stirring occasionally, until it reaches a gentle simmer and sugar is fully incorporated, about 3-4 minutes.
- Remove the hot vinegar mixture from heat and allow it to cool for approximately 2-3 minutes.
- Place the shredded cabbage and sliced red onion in a large glass or ceramic bowl.
- Pour the warm pickling liquid over the cabbage and onion, ensuring all vegetables are fully submerged.
- Gently toss the mixture to ensure even coating and distribution of the pickling liquid.
- Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 1 hour to allow flavors to meld and vegetables to pickle.
- Before serving, drain excess liquid and taste, adjusting seasoning with additional salt or pepper if needed.
- Serve chilled as a side dish, topping, or condiment, and store any remaining slaw in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose fresh, crisp vegetables for the best texture and flavor. Look for a red cabbage that feels heavy and firm.
- Use a mandoline or sharp knife to ensure uniform, thin slices, which help the pickling process and create a more aesthetically pleasing dish.
- For a more complex flavor profile, experiment with adding whole spices like mustard seeds, celery seeds, or a pinch of red pepper flakes to the pickling liquid.
- Allow the slaw to marinate for at least an hour, but for maximum flavor, let it sit overnight in the refrigerator.
- If you prefer a less sweet slaw, reduce the sugar quantity or substitute with a natural sweetener like honey.
- Always use a non-reactive pan (glass, ceramic, or stainless steel) when preparing the pickling liquid to prevent unwanted metallic flavors.
- For a lower-carb version, you can substitute some of the sugar with a sugar-free alternative or reduce the amount significantly.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 18g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
