Spicy Pickled Slaw
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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.
- Prep Time: 35 minutes
- Serves: 6
- 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)
Spicy Pickled Slaw
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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