Pickled Sour Cabbage Slaw with Carrot and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp and tangy slaw featuring thinly sliced cabbage quick-pickled in a sharp vinegar brine with shredded carrot and fresh dill for brightness. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs green cabbage, thinly sliced, carrot, shredded, white vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 45 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 10 min Cook: 5 min Serves 6 Mediterranean cuisine 45 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, and 1 tsp salt. Heat over medium heat, stirring until the sugar and salt dissolve, then remove from heat and let cool to room temperature.
  2. Step 2: In a large bowl, toss 4 cups thinly sliced green cabbage and 1 cup shredded carrot.
  3. Step 3: Pour the cooled vinegar brine over the cabbage and carrot mixture, add 2 tbsp chopped fresh dill and 1/4 tsp black pepper, then toss thoroughly.
  4. Step 4: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the cabbage to soften and develop a bright, sour flavor before serving.

Frequently asked questions

How long does Pickled Sour Cabbage Slaw with Carrot and Dill take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pickled Sour Cabbage Slaw with Carrot and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green cabbage, thinly sliced from drying out.

Can I substitute ingredients in Pickled Sour Cabbage Slaw with Carrot and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pickled Sour Cabbage Slaw with Carrot and Dill for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pickled Sour Cabbage Slaw with Carrot and Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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