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.

• 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 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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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 mins

Total Time2 hours hrs 35 minutes mins

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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