Pickled Coleslaw

Pickled Coleslaw Recipe with Cabbage, Onion, Carrots, and Green Radish

Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Pickled coleslaw is a tangy and flavorful twist on the classic coleslaw recipe. The combination of pickled vegetables and a hint of sweetness from pineapple vinegar creates a unique and delicious side dish that pairs perfectly with grilled meats or sandwiches.

History

Pickled coleslaw has its roots in traditional coleslaw recipes, which date back to the 18th century in Europe. The addition of pickled vegetables and pineapple vinegar adds a modern twist to this classic dish, creating a refreshing and zesty flavor profile.

Ingredients

1 head of cabbage, finely sliced
1 onion, thinly sliced
3 large carrots, grated
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 large radish, grated
pinch of oregano
1 small hot pepper, seeded and chopped (optional)
oil for frying
salt
1.5 cups of pineapple vinegar [1]

How to prepare

More traditional method

Cut up 1 pineapple, including the peel.
Put the pineapple pieces in a large jar along with 1 handful of grapes, 1 sliced peach, and a pinch of oregano.
Cover the ingredients with water, then cover the jar and let it sit on the counter for several days.
Strain the liquid to use in the recipe.

Substitution

Cover cabbage, carrots, and radish with hot (not quite boiling) water, and let them sit for 30 minutes.
Drain the vegetables well.
Place the cabbage in a large salad bowl.
Heat oil in a frying pan and sauté onion, hot pepper (if used), bell peppers, oregano, and salt.
Stir the sautéed mixture into the cabbage, mixing well.
Pour 1.5 cups of pineapple vinegar over the cabbage, stirring well to dress all the vegetables.

Variations

Add diced apples or raisins for a touch of sweetness.
Substitute red cabbage for green cabbage for a pop of color.
Mix in chopped cilantro or parsley for added freshness.

Cooking Tips & Tricks

Be sure to finely slice the cabbage and thinly slice the onion to ensure even distribution of flavors.

- Grate the carrots and radish for added texture and crunch.

- Adjust the amount of hot pepper to suit your spice preference.

- Let the coleslaw sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve pickled coleslaw as a side dish with grilled chicken, pulled pork sandwiches, or as a topping for tacos.

Cooking Techniques

Sautéing the onion and bell peppers before mixing them with the cabbage adds depth of flavor to the coleslaw.

Ingredient Substitutions

Substitute white vinegar or apple cider vinegar for pineapple vinegar if unavailable.

- Use any variety of hot pepper you prefer, such as jalapeño or serrano.

Make Ahead Tips

Pickled coleslaw can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve pickled coleslaw in a decorative bowl garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair pickled coleslaw with grilled meats, sandwiches, or as a topping for tacos or burgers.

Storage and Reheating Instructions

Store leftover pickled coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

15g per serving

Fats

5g per serving

Proteins

2g per serving

Vitamins and minerals

Rich in Vitamin C, Vitamin A, and fiber

Alergens

Contains no common allergens

Summary

This pickled coleslaw recipe is a low-calorie, nutrient-dense side dish that is rich in vitamins and minerals.

Summary

Pickled coleslaw is a flavorful and tangy twist on the classic coleslaw recipe. With a combination of pickled vegetables and pineapple vinegar, this side dish is a refreshing addition to any meal. Enjoy the zesty flavors and crunchy texture of this unique coleslaw recipe.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for pickled coleslaw. It was a warm summer day, and I was visiting my Aunt Mary's house. She was always known for her delicious homemade dishes, and on this particular day, she was busy in her kitchen preparing a large batch of pickled coleslaw.

As I watched her work, I couldn't help but be intrigued by the process. I had always loved coleslaw, but I had never tried a pickled version before. Aunt Mary noticed my interest and invited me to join her in the kitchen. She explained that pickled coleslaw was a family recipe that had been passed down through the generations.

She showed me how to thinly slice cabbage and carrots and mix them together in a large bowl. Then, she poured a mixture of vinegar, sugar, and spices over the vegetables, giving them a tangy and sweet flavor. The pickled coleslaw was left to marinate for a few hours, allowing the flavors to meld and develop.

As we sat down to enjoy our meal, I took a bite of the pickled coleslaw and was instantly hooked. The tangy vinegar paired perfectly with the crunchy cabbage and carrots, creating a refreshing and flavorful side dish. Aunt Mary smiled at my reaction and told me that she was happy to pass on the recipe to me.

From that day on, I made pickled coleslaw a regular part of my cooking repertoire. I would often make it for family gatherings and potlucks, always receiving rave reviews from those who tried it. Over the years, I experimented with the recipe, adding my own twist by incorporating different spices and vegetables.

One day, I was visiting a friend who was hosting a barbecue. I offered to bring a side dish, and she suggested that I make my famous pickled coleslaw. As I prepared the dish in her kitchen, she watched with curiosity and asked me where I had learned the recipe.

I told her about Aunt Mary and how she had taught me the recipe many years ago. My friend listened intently, and then she shared her own story about pickled coleslaw. She had learned to make it from her grandmother, who had picked up the recipe from a neighbor in her small town.

As we sat down to eat, my friend's grandmother joined us at the table. She tasted my pickled coleslaw and remarked on how delicious it was. I felt a sense of pride knowing that my version of the recipe had received her approval.

Over the years, I continued to make pickled coleslaw for special occasions and everyday meals. Each time I prepared the dish, I thought about the different people and places that had contributed to the recipe. It was a reminder of the connections we have with others through food and the stories that accompany each dish we make.

As I grew older, I began to pass on the recipe for pickled coleslaw to my own grandchildren. I showed them how to slice the vegetables, mix the marinade, and let the flavors meld together. I watched as they took their first bite and smiled at the familiar taste that had been passed down through the generations.

I realized that the recipe for pickled coleslaw was more than just a dish to be enjoyed. It was a symbol of the memories and traditions that connected me to my family and friends. And as I continued to make the dish, I knew that its legacy would live on for many years to come.