Best 5 Pickled Coleslaw Recipes
**Discover the Tangy Delight of Pickled Coleslaw: A Culinary Journey Through Three Unique Recipes**
Embark on a culinary adventure with pickled coleslaw, a vibrant and versatile dish that tantalizes taste buds with its tangy, sweet, and crunchy flavors. This article presents three exceptional pickled coleslaw recipes, each offering a distinct taste experience. From the classic and tangy vinegar-based coleslaw to the creamy and flavorful mayonnaise-based version, and the innovative Asian-inspired coleslaw with a hint of ginger and sesame, these recipes cater to diverse palates and preferences. Whether you're hosting a backyard barbecue, a summer picnic, or simply seeking a refreshing side dish, these pickled coleslaw variations are sure to impress and delight.
**Recipe 1: Classic Vinegar-Based Pickled Coleslaw**
This traditional pickled coleslaw recipe embodies the essence of simplicity and tang. Shredded cabbage and carrots are submerged in a tangy vinegar dressing, creating a vibrant and refreshing dish. The vinegar's acidity balances the sweetness of the sugar, while the addition of celery seeds and mustard seeds imparts a subtle depth of flavor. This classic coleslaw is a timeless crowd-pleaser, perfect for potlucks, picnics, and everyday meals.
**Recipe 2: Creamy Mayonnaise-Based Pickled Coleslaw**
For those who prefer a creamy and rich coleslaw, this mayonnaise-based recipe is an absolute delight. Shredded cabbage, carrots, and celery are coated in a velvety mayonnaise dressing, resulting in a luscious and flavorful side dish. The addition of sweet pickle relish and a hint of mustard adds a touch of tang and complexity, elevating this coleslaw to a new level of indulgence.
**Recipe 3: Asian-Inspired Pickled Coleslaw with Ginger and Sesame**
This Asian-inspired pickled coleslaw recipe introduces a unique twist to the classic dish. Shredded cabbage, carrots, and red cabbage are dressed in a flavorful blend of rice vinegar, soy sauce, and sesame oil. The addition of grated ginger and sesame seeds imparts an aromatic and slightly spicy touch, creating a coleslaw that is both refreshing and exotic. This recipe is sure to add an exciting dimension to your culinary repertoire.
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
CURTIDO (SALVADOREAN PICKLED COLESLAW)
This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!
Provided by cervantesbrandi
Categories Vegetable
Time 12m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix cabbage, carrots and chiles in a large bowl.
- Pour salt evenly over the mixture.
- Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
- Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
- Note: I always allow the completed curtido to sit overnight before serving.
Nutrition Facts : Calories 24.4, Fat 0.1, Sodium 669.6, Carbohydrate 5.3, Fiber 1.7, Sugar 3.1, Protein 1.1
PICKLED ONION AND CILANTRO COLESLAW FOR PULLED PORK
This is an easy, flavorful coleslaw that is great as a stand-alone side dish or as a topping for fish or pulled pork tacos. This coleslaw is best when left to chill overnight.
Provided by Patty Ruth Hand Pirko
Categories Salad Coleslaw Recipes No Mayo
Time 8h33m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
- Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.
Nutrition Facts : Calories 176 calories, Carbohydrate 18.5 g, Fat 11.1 g, Fiber 3.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 41.9 mg, Sugar 14.4 g
PICKLED GINGER ASIAN PEAR COLESLAW
I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
- Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 13.1 g, Cholesterol 7 mg, Fat 15 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 260.2 mg, Sugar 7.2 g
LOWCOUNTRY PICKLED COLESLAW
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
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
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help them to absorb the pickle brine more evenly.
- If you don't have a mandoline, you can use a food processor fitted with the shredding blade. Just be careful not to over-process the vegetables, or they will become mushy.
- You can use any type of vinegar for this recipe, but apple cider vinegar or white vinegar are good choices. Rice vinegar or white wine vinegar would work well too.
- If you like your coleslaw a little sweeter, you can add a tablespoon or two of sugar to the pickle brine.
- For a spicier coleslaw, add a pinch of cayenne pepper or red pepper flakes to the pickle brine.
- Let the coleslaw marinate in the pickle brine for at least 30 minutes before serving. This will give the flavors time to develop.
- Serve the coleslaw as a side dish with grilled chicken, fish, or pork. It's also great on top of tacos or sandwiches.
Conclusion:
Pickled coleslaw is a delicious and refreshing side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy side dish, give pickled coleslaw a try!
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