How do you make pickled red cabbage slaw from scratch?

Making pickled red cabbage slaw at home is simple. You just shred red cabbage and pour a hot brine of apple cider vinegar , white vinegar , sugar or honey , and spices like garlic, peppercorns, or mustard seeds over it. Let it sit at room temperature before transferring it to the fridge. You’ll have a flavorful slaw in hours — better in days.

Can I ferment instead of pickle the cabbage?

Yes! If you want to naturally ferment red cabbage , skip the vinegar and rely on salt and time. Massage cabbage with salt, pack it tightly into jars, and let it sit at room temperature for 1–2 weeks. Fermentation produces a probiotic-rich, tangier version of slaw — closer to kimchi or sauerkraut.

How long does pickled red cabbage slaw last?

Your homemade pickled red cabbage slaw lasts about 3 weeks in the refrigerator when stored in a sealed, sterile container. The flavor develops with time — it's often better on day 3 than on day 1. Just be sure to use clean utensils when serving.

What’s the difference between coleslaw and pickled slaw?

Coleslaw is typically raw cabbage tossed in mayo or vinegar dressing, while pickled slaw is soaked in a hot vinegar brine to slightly soften and preserve the cabbage. Pickled versions are tangier, less creamy, and last longer — a great choice for meal prep or bold flavor contrast.

Is pickled red cabbage slaw healthy?

Yes, it’s naturally low in fat and calories and rich in fiber and antioxidants . If you use raw apple cider vinegar and skip the sugar, it also becomes gut-friendly. This red cabbage slaw recipe is perfect for vegan, gluten-free, and paleo diets depending on your modifications.

Can I use green cabbage instead?

You can, but the flavor and color will be different. Red cabbage holds its texture better and provides a more vibrant, photogenic result. If you’re after a milder taste, green cabbage works — just add carrots or herbs to boost visual appeal.

Pickled Red Cabbage Slaw: 7 Game-Changing Reasons You’ll Love It

Description

Bright, crunchy, and full of tang—this pickled red cabbage slaw recipe is easy, healthy, and perfect for tacos, BBQ, and weeknight meals.

Ingredients

Scale

1 small head red cabbage, shredded (about 5 cups)
1 cup apple cider vinegar
1/2 cup water
2 tablespoons sugar (or honey)
1 1/2 teaspoons sea salt
1/2 teaspoon black peppercorns
Optional add-ins: mustard seeds, garlic cloves, or red pepper flakes

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Instructions

Remove outer leaves, core, and finely shred the red cabbage.
Place cabbage into a large mixing bowl.
Lightly massage the cabbage with a pinch of salt to soften it slightly.
Make the Pickling Brine
In a medium saucepan, combine vinegar, water, sugar, and salt.
Add peppercorns and optional spices.
Bring mixture to a gentle simmer until sugar dissolves.
Pack and Pour
Pack shredded cabbage into mason jars or containers.
Slowly pour hot brine over the cabbage, fully submerging it.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: No-cook (after brine), Refrigerator pickling
Cuisine: American / Fusion