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Crunchy Pickled Vegetable Sandwich Slaw Recipe

Crunchy Pickled Vegetable Sandwich Slaw

A quick-pickled red cabbage slaw with carrot and red onion, designed for sandwiches, burgers, pulled pork, and grilled meats. It makes about 4 cups and keeps its crisp texture after a brief 10- to 20-minute pickle.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1/2 small head, about 1 pound Red cabbage, cored and thinly sliced
  • 1 medium Carrot, peeled and shredded or cut into matchsticks
  • 1/2 small Red onion, thinly sliced
Pickling Liquid
  • 1/2 cup Distilled white vinegar
  • 1/4 cup Water
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Table salt or kosher salt
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Combine the vinegar, water, sugar, salt, and black pepper in a small saucepan or microwave-safe bowl. Warm the mixture for about 1 minute in the microwave, or just until the sugar and salt dissolve; do not boil.
  2. Place the thinly sliced cabbage, shredded or matchstick carrot, and sliced red onion in a large bowl. Toss the vegetables together so the carrot and onion are evenly distributed through the cabbage.
  3. Pour the warm pickling liquid over the vegetables and toss thoroughly with tongs or clean hands. Turn the mixture several times so the vinegar reaches the cabbage in the bottom of the bowl.
  4. Let the slaw stand for 10 to 20 minutes, tossing once or twice during that time. The vegetables should become lightly softened and well seasoned while remaining crisp.
  5. Drain off excess liquid before placing the slaw on sandwiches. Serve immediately, or refrigerate leftovers in a covered container for up to about 3 days.

Notes

Slice the cabbage and onion very thinly and evenly for quick, consistent pickling. Drain the slaw thoroughly before assembling sandwiches to prevent soggy bread; this is a quick pickle, not a shelf-stable canned pickle.