This light, healthy slaw recipe is mildly acidic and full of flavor.
Bright and refreshing, this tangy pickled slaw is full of flavor and a great alternative to mayo-based versions.
If you’ve never pickled anything, this easyquick pickleis a great place to start.
Credit: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos
Boil, stirring constantly, until sugar dissolves.
Place cabbage, carrots, and radishes in a medium bowl; toss in vinegar mixture to coat.
Chill, uncovered, 12 minutes; drain and serve.
What’s the Difference Between Slaw and Coleslaw?
Ingredients
1/2cupunseasoned rice vinegar
1/2cupwater
1Tbsp.granulated sugar
1Tbsp.mustard seeds
1 1/2tsp.salt
3cups(about 4 oz.)
Combine vinegar mixture and cabbage:
Place cabbage, carrots and radishes in a medium bowl.
Pour vinegar mixture over slaw mixture, and stir to combine.
Chill, uncovered, 12 minutes.
Some excess moisture should be released before the vinegar solution is added, making for a longer-lasting slaw.
