Best 5 Lowcountry Pickled Coleslaw Recipes
In the vibrant culinary tapestry of the Lowcountry region, there exists a delightful dish known as Pickled Coleslaw, a symphony of flavors that captures the essence of Southern hospitality. This culinary gem, often served alongside barbecue, fried chicken, or fish, boasts a crisp and refreshing texture, a tangy-sweet dressing, and a vibrant array of colorful vegetables. As you embark on this culinary journey, discover the secrets behind this beloved dish through a collection of carefully curated recipes that pay homage to the Lowcountry's rich culinary heritage. From the classic vinegar-based dressing to variations that incorporate mayonnaise, mustard, or buttermilk, these recipes offer a tantalizing exploration of Pickled Coleslaw's diverse flavor profiles. Whether you prefer a traditional approach or seek to experiment with contemporary twists, this culinary adventure promises to satisfy your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK PICKLED SLAW RECIPE
This light, healthy slaw recipe is mildly acidic and full of flavor.
Provided by Paige Grandjean
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
- Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.
SPICY COLESLAW
Steps:
- Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.
PICKLED COLESLAW
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
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
PICKLE COLESLAW
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
PICKLEBACK SLAW
Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don't have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh, crisp cabbage.
- Shred the cabbage thinly so that it will absorb the pickling liquid more easily.
- Use a variety of vegetables in your coleslaw, such as carrots, celery, and onion.
- Be sure to taste the pickling liquid before adding it to the coleslaw. It should be sweet and tangy, but not too vinegary.
- Let the coleslaw marinate in the pickling liquid for at least 2 hours before serving. This will allow the flavors to meld together.
- Serve the coleslaw chilled as a side dish or on top of sandwiches and tacos.
Conclusion:
Lowcountry pickled coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new coleslaw recipe, give this one a try!
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