Pickled Coleslaw Recipes

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PICKLE COLESLAW



Pickle Coleslaw image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup honey
1/2 cup rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon spicy mustard
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head (2 pounds) green cabbage, thickly sliced (about 12 cups)
1 small red onion, thinly sliced
1 cup Chinese celery or celery leaves, roughly chopped
Your favorite pickles, chopped, plus juice, optional

Steps:

  • Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
  • Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

LOWCOUNTRY PICKLED COLESLAW



Lowcountry Pickled Coleslaw image

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.

Provided by Kim Severson

Categories     salads and dressings, side dish

Time 15m

Yield 8 servings

Number Of Ingredients 12

5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

Steps:

  • Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
  • Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
  • Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams

PICKLED COLESLAW



Pickled Coleslaw image

A marinated coleslaw that keeps well in the fridge for a week.

Provided by Leanne Mentz

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h15m

Yield 10

Number Of Ingredients 9

1 cup white vinegar
¾ cup salad oil
¼ cup white sugar
2 tablespoons prepared mustard
1 tablespoon celery seed
1 large head cabbage, shredded
1 medium onion, thinly sliced
¼ cup white sugar
1 tablespoon salt

Steps:

  • Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
  • Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
  • Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g

CRISP PICKLED COLE SLAW



Crisp Pickled Cole Slaw image

This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack. The purple cabbage makes it look so pretty, but you can also use just one type of cabbage(one type of vinegar may be used as well). Also, if you like it hot, try putting in a sliced jalapeno pepper or put some Tabasco sauce in it when you serve it. This recipe makes a lot, but it's ok because it keeps so well.

Provided by LisaAnne G

Categories     Vegetable

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1/2 medium green cabbage
1/2 medium purple cabbage
1 green pepper
1 red pepper
1 onion
2 carrots
3/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup champagne vinegar or 1/2 cup white wine vinegar
1/2-3/4 teaspoon sea salt
1/2 teaspoon celery seed

Steps:

  • Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
  • Slice the peppers thinly and chop into small pieces.
  • Cut the onion into 4 pieces.
  • Thinly slice the four pieces and separate into slices.
  • Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
  • Place all the chopped and shredded vegetables into a large bowl.
  • In a small saucepan combine the sugar, vinegars, salt and celery seed.
  • Bring to a boil.
  • Boil for 3 minutes.
  • Pour the hot vinegar over the shredded and chopped vegetables.
  • Combine well.
  • Transfer into large jars to store in the refrigerator.
  • Cool before serving.
  • This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.

Nutrition Facts : Calories 66.6, Fat 0.2, Sodium 97.2, Carbohydrate 16.2, Fiber 1.9, Sugar 13.4, Protein 1.1

PICKLE SLAW



Pickle Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 small shallot, minced (no more than 2 tablespoons)
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup pickle juice
1 to 2 teaspoons hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head green cabbage, roughly chopped
1/2 small head red cabbage, roughly chopped
1 cup shredded carrots

Steps:

  • Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
  • Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

RED CABBAGE & PICKLED CHILLI SLAW



Red cabbage & pickled chilli slaw image

Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil

Provided by Tom Kerridge

Categories     Side dish

Time 10m

Number Of Ingredients 5

1 small red cabbage (about 500g), finely shredded
1 red onion , thinly sliced
3 medium carrots (about 150g each), coarsely grated
2 tbsp chopped pickled jalapeño chillies , plus 100ml of their pickling liquid
1 lime , juiced (optional)

Steps:

  • Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
  • Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

PICKLED RED CABBAGE



Pickled red cabbage image

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories     Condiment, Snack

Time 30m

Yield Makes 1kg

Number Of Ingredients 8

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

Steps:

  • Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
  • Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
  • Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium

PICKLED CABBAGE



Pickled Cabbage image

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

PICKLED CABBAGE



Pickled Cabbage image

This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.

Provided by SCGOATS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 4

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

Steps:

  • Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
  • Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g

PICKLED BEET COLE SLAW



Pickled Beet Cole Slaw image

Make and share this Pickled Beet Cole Slaw recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup green cabbage, chopped
1 cup sweet onion, chopped, walla walla is best
1/2 cup sweet red pepper, diced small
1/2 cup pickled beet, chopped small
1 tablespoon pickle beet juice
3 tablespoons no fat mayonnaise
salt & fresh ground pepper

Steps:

  • Place the first 4 ingredients in a bowl and mix well.
  • In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
  • Refrigerate at least half an hour before serving.

PICKLED RED-CABBAGE SLAW



Pickled Red-Cabbage Slaw image

As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 small head red cabbage (about 2 1/4 pounds)
1/2 cup red-wine vinegar
1 tablespoon sugar
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons poppy seeds

Steps:

  • Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
  • In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

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