The Sweet & Spicy Pickle Slaw is a vibrant blend of flavors and textures, making it a standout summer side dish. Perfect for BBQs, picnics, or as a refreshing meal prep option, this vinegar-based coleslaw offers a crunchy bite with a tangy kick.
Ingredients
Scale:
1 small head of green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 large carrot, grated
1 small red onion, thinly sliced
1 cup dill pickles, finely chopped
1/2 cup roasted red peppers, thinly sliced
1/4 cup apple cider vinegar
2 tablespoons pickle juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon celery seeds
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper, to taste
Instructions
In a large mixing bowl, combine the green cabbage, red cabbage, grated carrot, red onion, dill pickles, and roasted red peppers. Toss the vegetables together to ensure an even mix.
In a separate small bowl, whisk together the apple cider vinegar, pickle juice, honey, Dijon mustard, and olive oil until well emulsified. Stir in the celery seeds and crushed red pepper flakes.
Pour the dressing over the vegetable mixture and toss thoroughly to coat every piece.
Season the slaw with salt and freshly ground black pepper according to your taste. Adjust the seasoning as necessary.
Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
Before serving, give the slaw a quick toss to reincorporate any dressing that may have settled at the bottom. Serve chilled.
