Best Lowcountry Pickled Coleslaw Recipes

PICKLED COLESLAW

Pickled Coleslaw image

A marinated coleslaw that keeps well in the fridge for a week.

Provided by Leanne Mentz

Categories Salad Coleslaw Recipes No Mayo

Time 2h15m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup white vinegar
¾ cup salad oil
¼ cup white sugar
2 tablespoons prepared mustard
1 tablespoon celery seed
1 large head cabbage, shredded
1 medium onion, thinly sliced
¼ cup white sugar
1 tablespoon salt

Steps:

Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g

QUICK PICKLED SLAW RECIPE

Quick Pickled Slaw Recipe image

This light, healthy slaw recipe is mildly acidic and full of flavor.

Provided by Paige Grandjean

Time 15m

Yield Serves 4

Number Of Ingredients 8

Ingredients

½ cup unseasoned rice vinegar
½ cup water
1 tablespoon granulated sugar
1 tablespoon mustard seeds
1 ½ teaspoons salt
3 cups (about 4 oz.) angel hair cabbage
1 cup matchstick carrots
3 radishes, cut into matchsticks (about ½ cup)

Steps:

Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.

PICKLE COLESLAW

Pickle Coleslaw image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup honey
1/2 cup rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon spicy mustard
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head (2 pounds) green cabbage, thickly sliced (about 12 cups)
1 small red onion, thinly sliced
1 cup Chinese celery or celery leaves, roughly chopped
Your favorite pickles, chopped, plus juice, optional

Steps:

Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

SPICY COLESLAW

Spicy Coleslaw image

Provided by Food Network

Categories side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Two 14-ounce bags shredded coleslaw mix
1/4 cup mayonnaise
1/4 cup pickled jalapeno peppers, chopped, plus 2 tablespoons pickling juice
1/4 cup apple cider vinegar, plus more if needed
1/4 cup canola oil, plus more if needed
1/2 Vidalia onion, minced
Fine sea salt and freshly ground black pepper

Steps:

Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

VERY GREEN COLESLAW WITH GRILLED POBLANOS

Very Green Coleslaw With Grilled Poblanos image

Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.

Provided by Nicole Taylor

Categories dinner, lunch, condiments, salads and dressings, slaws, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 poblano chiles
12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
1 cup thinly sliced scallions
1 cup seasoned rice vinegar
¼ cup granulated sugar
¼ teaspoon kosher salt (such as Diamond Crystal)
2 garlic cloves, grated
¼ cup apple cider vinegar
½ teaspoon celery seed
¼ teaspoon kosher salt (such as Diamond Crystal)
¼ cup extra-virgin olive oil
½ teaspoon hot sauce (optional)

Steps:

Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.