Vinegar-Pickled Vegetable Slaw
A crisp and sour slaw featuring quick-pickled cabbage and carrots in a sharp vinegar dressing, perfect as a tangy side dish. This general-inspired salads (vegetarian) ready in about 15 minutes pairs shredded green cabbage, shredded carrots, 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 70 calories and feeds 4, 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.
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/4 tsp red chili flakes
- 2 tbsp chopped fresh dill
- 1 tbsp olive oil
Instructions
- Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, 1 tsp salt, 1 tsp mustard seeds, 1/2 tsp black peppercorns, and 1/4 tsp red chili flakes in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves, then remove from heat and let cool slightly.
- Step 2: In a large bowl, mix 3 cups shredded green cabbage, 1 cup shredded carrots, and 2 tbsp chopped fresh dill.
- Step 3: Pour the warm vinegar pickling liquid over the vegetables and toss well to coat. Let the slaw sit for at least 30 minutes at room temperature to develop tangy flavor.
- Step 4: Before serving, drizzle 1 tbsp olive oil over the slaw and toss gently for a glossy finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vinegar-Pickled Vegetable Slaw 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 Vinegar-Pickled Vegetable Slaw?
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 shredded green cabbage from drying out.
Can I substitute ingredients in Vinegar-Pickled Vegetable Slaw?
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 Vinegar-Pickled Vegetable Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vinegar-Pickled Vegetable Slaw 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.
