Quick Pickled Slaw Recipe

This light, healthy slaw recipe is mildly acidic and full of flavor.

Active Time:
5 mins
Total Time:
15 mins
4 serves

This light, healthy slaw recipe is mildly acidic and full of flavor. The veggies will soften slightly but retain their crunch that will add texture to any meal. This bright slaw is the ideal summer side to pair with kebabs, pulled pork, fried catfish, or any classic warm-weather main dishes. If you've never pickled anything, this easy quick pickle is a great place to start. Our Test Kitchen professionals recommend serving this salad the day you prepare it for ultimate freshness. This healthy side is a no-guilt dish you can make all summer long, and every cookout guest will rave over it.

Quick Pickled Slaw
Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos


  • ½ cup unseasoned rice vinegar

  • ½ cup water

  • 1 tablespoon granulated sugar

  • 1 tablespoon mustard seeds

  • 1 ½ teaspoons salt

  • 3 cups (about 4 oz.) angel hair cabbage

  • 1 cup matchstick carrots

  • 3 radishes, cut into matchsticks (about ½ cup)


  1. 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.

  2. 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.

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