Spicy Pickled Slaw

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I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe. If you are afraid it might be a bit much, consider leaving out the smoked habanero powder on the first go around as that stuff, as delicious as it is, packs a major punch.

Helpful Information
  • Prep Time: 35 minutes
  • Serves: 6
What You’ll Need
  • 1 c water
  • 1 c sugar
  • 2 jalapeños, seeded and cut into thin matchsticks
  • 1 lb carrots, cleaned and sliced into thin matchsticks
  • 1 head of red cabbage, cleaned, cored, and sliced into thin strips
  • 1 medium red onion, peeled, halved, and very thinly sliced
  • 1 bunch radishes, cleaned and thinly sliced lengthwise
  • 1 t coarse pepper
  • 1 t mustard seeds
  • 1 t fennel seeds
  • ½ t salt
  • 1/4 t cayenne1/8 t smoked habanero powder (optional)1 tsp smoked paprika

    3/4 c white wine vinegar

Prep all vegetables and place in a large heat-proof bowl. In a medium saucepan, combine water, vinegar, sugar and spices. Bring to a full boil over high heat. Remove from heat and pour over vegetables. Toss to coat thoroughly. Transfer vegetables and all pickling liquid to a lidded bowl. Cover and refrigerate for at least 2 hours. (Preferably 24 hours)

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Spicy Pickled Slaw

I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe.

  • Prep Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 1x
  • Category: Side Dish

Ingredients

Units Scale
  • 1 c water
  • 1 c sugar
  • 2 jalapeños ((, seeded and cut into thin matchsticks))
  • 1 lb carrots ((, cleaned and sliced into thin matchsticks))
  • 1 head of red cabbage ((, cleaned, cored, and sliced into thin strips))
  • 1 medium red onion ((, peeled, halved, and very thinly sliced))
  • 1 bunch radishes ((, cleaned and thinly sliced lengthwise))
  • 1 t coarse pepper
  • 1 t mustard seeds
  • 1 t fennel seeds
  • 1/2 t salt
  • 1/4 t cayenne
  • 1/8 t smoked habanero powder (((optional)))
  • 1 tsp smoked paprika
  • 3/4 c white wine vinegar

Instructions

  1. Prep all vegetables and place in a large heat-proof bowl.
  2. In a medium saucepan, combine water, vinegar, sugar and spices.
  3. Bring to a full boil over high heat.
  4. Remove from heat and pour over vegetables.
  5. Toss to coat thoroughly.
  6. Transfer vegetables and all pickling liquid to a lidded bowl.
  7. Cover and refrigerate for at least 2 hours. (Preferably 24 hours)

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  1. Been a fan of Jeff for several years.
    I love the way he’s always coming up with something different that is so good ! 👍