Quick Pickled Red Cabbage Slaw with Onions
A crisp, tangy pickled slaw that's ready to eat in under an hour. Thinly sliced red cabbage and sweet onions are tossed with a sharp vinegar brine infused with mustard seeds, creating a versatile condiment for tacos, sandwiches, roasted meats, or grain bowls. The cabbage stays crunchy while developing a bright purple-pink hue, and the flavor only improves over a few days in the refrigerator.
- Prep
- 15 min
- Cook
- 3 min
- Wait
- 40 min
- Total
- 58 min
- Makes
- About 4 cups (950 ml)
Steps
Before you start
- Use a sharp knife or mandoline to slice cabbage and onions as thinly as possible—this helps them absorb the brine quickly
- Have a clean quart-sized jar or container ready
- Read through the timing: the slaw needs 40 minutes to 2 hours of chilling before serving, but it's even better if made a day ahead
Slice vegetables
- Using a sharp knife or mandoline, slice the red cabbage as thinly as possible—aim for about ⅛ inch (3 mm) thick.
- You should have about 6 cups (about 500 g) of sliced cabbage.
- Slice the red onion thinly as well.
- Place both in a large bowl.
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Ready when: Cabbage and onion are uniformly thin and ready to be brined
Tip: A mandoline slicer makes uniform slices much faster, but be careful of your fingers—use the guard
Make brine
- In a medium saucepan over medium heat, combine the white vinegar, water, sugar, and salt.
- Stir occasionally until the sugar and salt dissolve completely, about 2–3 minutes.
- The mixture should be steaming but not boiling.
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Ready when: Sugar and salt are fully dissolved and the brine is clear
Tip: Don't boil the brine; you want a gentle heat. If you overheat it, some of the vinegar's acidity may cook off
Add spices to brine
- Remove the saucepan from heat.
- Stir in the mustard seeds and black peppercorns.
- Let the spices bloom in the hot liquid for 1 minute so they release their aromatics.
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Ready when: Spices are fragrant and have sunk into the liquid
Tip: Don't skip this blooming step—it develops the mustard seed flavor and makes the slaw taste much more sophisticated
Pour brine over vegetables
- Pour the hot brine (spices and all) directly over the sliced cabbage and onion in the bowl.
- Gently toss with tongs or a large spoon until all the cabbage is submerged and coated.
- Some liquid may not fully cover the top, but that's fine—the vegetables will release moisture and everything will be submerged within a few minutes.
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Ready when: All vegetables are wet and the mixture is warm
Tip: The hot brine slightly softens the cabbage and helps it absorb flavor faster
Transfer and chill
- Transfer the entire mixture (vegetables and brine) to a clean quart-sized jar or container.
- Cover and refrigerate for at least 40 minutes—the slaw will be pleasantly crisp and ready to eat at this point.
- For deeper flavor and a softer texture, refrigerate for 1–2 days.
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Ready when: Slaw is chilled and the cabbage has softened slightly; the color has shifted to a deeper purple-pink
Tip: The slaw improves for up to 3 days as flavors deepen, but it stays crunchy in the fridge for up to 2 weeks
Good to know
Tips
- For the crispest texture, slice the vegetables as thinly as possible—a mandoline is your best tool here
- Taste the slaw after chilling and adjust seasoning: if it's too sharp, add a pinch more sugar; if it's too sweet, add a splash more vinegar
- This slaw is perfect alongside pulled pork, tacos, fish tacos, roasted chicken, or atop grain bowls and salads
- Make extra and keep it in the fridge for up to 2 weeks—it's a great condiment to have on hand for quick weeknight meals
Make ahead
Prepare the entire recipe up to 2 weeks ahead and refrigerate. The slaw actually tastes better after a day, as the flavors meld and deepen. Drain off excess brine before serving if you prefer a drier slaw.
Storage & reheating
Refrigerate in an airtight jar for up to 2 weeks. The cabbage will soften slightly over time but remains edible and flavorful. Do not freeze, as the texture will become mushy when thawed. To reheat, serve cold straight from the jar or allow to come to room temperature before serving.
Substitutions
- white vinegar (5% acidity) → apple cider vinegar. Adds a slightly sweeter, fruitier note. Use the same amount (1 cup / 240 ml)
- red onion, peeled → yellow onion. Milder flavor; the slaw will be less colorful but still delicious
- yellow mustard seeds → whole cumin seeds or caraway seeds. Changes the flavor profile significantly but creates a pleasant, earthy slaw
- granulated sugar → honey (use 1.5 tablespoons / 22 ml). Adds subtle floral notes; the slaw will be slightly less bright
