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Pickled Coleslaw

Pickled Coleslaw is dairy free, tangy, spicy, crunchy goodness loaded with lot of flavored vegetables, perfect topping for summer time dishes!!
Prep Time15 minutes
Cook Time5 minutes
Course: Salad, Side Dish
Servings: 10 servings

Ingredients

  • 2 cup Thinly Shredded Cabbage
  • 1 cup Thinly Sliced Red Onion
  • 1 cup Shredded Carrots
  • 1 cup Thinly Sliced Reddish
  • 1 tsp Grated Ginger
  • 1 large Minced Garlic
  • 1 Thinly Sliced Serrano Pepper
  • ½ cup Water
  • ½ cup Apple Cider Vinegar
  • tsp Salt
  • 3 tsp Sugar
  • 1 tsp Ground Mustard Seeds

Instructions

  • Place shredded cabbage, sliced onions, Shredded Carrots and Sliced Reddish in a wide bowl. Mix well.
  • Mix water, apple cider vinegar, serrano, garlic, ginger and ground mustard seeds in a sauce pan. Mix well and bring to boil. Keep stirring it few times while it comes to boil.
  • Pout the hot liquid over veggie mix. Carefully mix cover for 15-20 minutes, mix it couple of times while you let it sit.
  • Store these veggies along with liquid in a mason jar, making sure the veggies are sitting under the liquid. It is ready to use once cooled down, however they taste better after letting them sit for 24 hours.
  • Let it cool down completely before you refrigerate it. It stays good in the fridge for 3-4 weeks.
    pickled coleslaw