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)
PrintSpicy 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
- 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
- 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)
Did you know? You can order the MASTER FORMULAS which allow you to make Jeff’s rubs and barbecue sauce at home using your own ingredients! Order the Recipes
Been a fan of Jeff for several years.
I love the way he’s always coming up with something different that is so good ! 👍