Spicy Pickled Slaw

ByJeff Phillips
2 Comments
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I am always 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.

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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 cayenne
  • 1/8 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. (24 hours is best if you have the time)

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5 from 1 vote

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 Time35 minutes
Total Time2 hours 35 minutes
Servings: 6

Ingredients

  • 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
  • ¼ t cayenne
  • ⅛ t smoked habanero powder (optional)
  • 1 tsp smoked paprika
  • ¾ c white wine vinegar

Instructions

  • 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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5 from 1 vote (1 rating without comment)

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2 Comments

  1. Oh my goodness! a tremendous article dude. Thank you Nevertheless I’m experiencing difficulty with ur rss . Don’t know why Unable to subscribe to it. Is there anybody getting an identical rss downside? Anybody who is aware of kindly respond. Thnkx

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

    Reply