Sweet & Spicy Pickle Slaw is a bright, comforting bowl of crunchy goodness that balances tangy dill, a whisper of heat, and a touch of sweet honey — the kind of side dish that wakes up any meal. This seasonal favorite highlights shredded green cabbage, grated carrots, and chopped dill pickles for an irresistible texture contrast, while a creamy Sriracha-mayo dressing binds everything together. It’s quick enough for weeknight dinners and special enough for backyard gatherings, making it a must-try for home cooks who love from-scratch flavors. If you already adore tangy pickles in new ways, you might also enjoy my spin on a best pickle pizza recipe that pairs similar flavor notes.
Ingredients & Equipment
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- ½ cup dill pickles, chopped
- ¼ cup red onion, thinly sliced
- ½ cup mayonnaise (or Greek yogurt)
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Notes on ingredients
- Cabbage: Use firm, crisp green cabbage for the best crunch. Napa cabbage will give a softer, silkier slaw if you prefer that texture.
- Pickles: Dill pickles give a bright, herb-forward tang. For a milder, sweeter slaw, use bread-and-butter pickles.
- Mayonnaise vs Greek yogurt: Mayo gives a classic creamy mouthfeel; Greek yogurt makes the slaw tangier and lighter while increasing protein.
Equipment
- Large mixing bowl
- Whisk or fork
- Vegetable peeler or mandoline for faster shredding
- Box grater (for carrots)
- Sharp chef’s knife and cutting board
- Airtight container for storage
- Optional helpful tools: a salad spinner (to remove excess moisture from cabbage), small bowl for dressing, or an immersion blender if you prefer an extra-smooth dressing
Tip: A mandoline speeds up shredding and creates uniform ribbons, but use the safety guard to protect your fingers.
Step-by-Step Instructions (with tips)
Prep the Vegetables
- Shred the cabbage and grate the carrots. Place them in a large bowl and add the chopped pickles and thinly sliced red onion.
- Tip: If your cabbage seems wet, spin or pat it dry. Removing excess moisture helps the dressing cling better and prevents the slaw from becoming soggy.
Make the Dressing
- In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Sriracha sauce, honey, and apple cider vinegar until smooth.
- Tip: Taste and adjust the heat and sweetness. Add another teaspoon of honey if you want it sweeter, or an extra half teaspoon of Sriracha for more kick.
Combine
- Pour the dressing over the vegetable mix and toss well until everything is evenly coated.
- Tip: Use a silicone spatula or salad tongs to fold the dressing through the slaw gently; avoid smashing the vegetables to keep the texture lively.
Chill
- Cover the slaw and refrigerate for at least one hour to let flavors meld.
- Tip: Make-ahead bonus — this slaw actually improves after a few hours in the fridge as the pickles and vinegar permeate the cabbage. If you’re prepping for a picnic, make it the night before and give it another toss before serving.
Serve
- Toss again before serving to redistribute the dressing and freshen the texture. Enjoy!
- Tip: Add a handful of chopped fresh herbs (dill or cilantro) right before serving for a bright finish or sprinkle toasted sesame seeds for crunch.
Variations and kitchen tips
- Grilled or Roasted Option: For a smoky twist, lightly char or grill halved cabbage wedges, cool, then thinly slice and use in the slaw for a deeper flavor. Roasting carrots beforehand brings out their sweetness and pairs beautifully with the spicy dressing.
- Make it vegan: Swap mayonnaise for vegan mayo or a thick cashew cream and replace honey with maple syrup or agave.
- Extra crunch: Stir in toasted sunflower seeds, pumpkin seeds, or finely chopped jicama.
- Fresh heat: Add thinly sliced jalapeño or a pinch of red pepper flakes if you want more spice without changing the dressing.
Also, if you love spicy, creamy dips beside this slaw on game day, check out this crowd-pleasing buffalo chicken dip for a tasty pairing.
Storage, Freezing & Make-Ahead Tips
Best storage practices
- Refrigerate in an airtight container. Properly stored, this slaw will stay fresh for 3–4 days.
- Keep the slaw chilled until serving and avoid leaving it at room temperature for more than two hours.
Freezing
- Whole slaw: Not recommended. Freezing fresh vegetables with a creamy dressing leads to watery, mushy textures when thawed.
- Dressing-only freeze: You can freeze the dressing (without dairy if using mayo, or use an oil-based dressing) in an airtight container or freezer bag for up to 2 months. Thaw in the fridge and whisk before using.
- Veggies-only freeze: If you want to prep ahead, blanch the cabbage and carrots briefly, shock in ice water, dry thoroughly, and freeze in a single layer. Thaw in the fridge, then toss with freshly made dressing.
Make-ahead tips
- Chop and store components separately: Chop cabbage, grate carrots, and slice onions; store each in airtight containers in the fridge for 1–2 days. Chop pickles last to retain their crunch.
- Mix dressing the night before: Whisk the dressing and keep it chilled; combine with vegetables an hour before serving.
- Portioning: For meal prep, pack slaw and dressing separately in lunch containers to keep the slaw crunchy until lunchtime.
Portioning advice
- This recipe yields about 4–6 side-dish servings. For larger gatherings, scale up by 1.5–2x and prepare dressings in separate batches to ensure even coating.
How to Use / Serve This Dish
Serving ideas and pairings
- Classic pairings: Serve alongside pulled pork sandwiches, grilled burgers, or hot dogs to cut through richer, fattier flavors with its bright acidity and crunch.
- Tacos and bowls: Use as a crunchy taco topping for fish tacos, shrimp tacos, or spicy chicken tacos, or spoon over grain bowls and roasted vegetable bowls.
- Sandwich upgrade: Layer a scoop of slaw on fried chicken sandwiches or on a sloppy joe for a refreshing contrast.
- Picnic and potluck star: Pack into a cooler for summer picnics — it’s easy to transport and stands up well to other bold flavors.
- Salad swap: Replace traditional coleslaw in recipes that call for mayo-based slaws to add a sweet-spicy dimension.
Creative variations
- Asian-inspired: Swap Sriracha for gochujang and add a splash of sesame oil and rice vinegar. Finish with scallions and toasted sesame seeds.
- Mediterranean twist: Omit Sriracha and honey; add lemon juice, olive oil, and chopped fresh dill; use dill pickles or capers for briny notes.
- Smoky barbecue slaw: Stir in a teaspoon of smoked paprika and a dash of liquid smoke or use charred cabbage for an unmistakable BBQ vibe.
FAQ
Can I use purple (red) cabbage instead?
Yes! Purple cabbage adds a gorgeous color and a slightly sweeter flavor. It’s interchangeable with green cabbage in this recipe — note that it may stain light-colored serving bowls or linens.
How long does Sweet & Spicy Pickle Slaw last in the fridge?
When stored in an airtight container, the slaw maintains its best texture and flavor for 3–4 days. The pickles and vinegar help preserve brightness, but the cabbage will slowly soften over time.
Can I make this recipe without Sriracha or honey?
Absolutely. For no-Sriracha swaps, use a milder hot sauce, sriracha-less chili paste, or cayenne to taste. Replace honey with maple syrup or agave for a vegan option. Taste as you go to balance sweetness, heat, and acidity.
Is there a low-fat version that still tastes good?
Yes — swap the mayonnaise for plain Greek yogurt. You’ll keep creaminess while cutting fat and adding a pleasant tang. You might want to reduce the apple cider vinegar slightly since Greek yogurt is already tangy.
Conclusion
Sweet & Spicy Pickle Slaw is one of those recipes that feels like sunshine on a plate — crunchy, tangy, a little sweet, and pleasantly spicy. It’s versatile for weeknight dinners, game days, or holiday spreads, and it’s easy to adapt to what you have on hand. If you want more inspiration or a different spicy-pickled take, explore this vibrant Spicy Pickled Cabbage Slaw for another slaw-forward idea. For smoky, barbecue-friendly variations, this guide on Spicy Pickled Slaw – Learn to Smoke Meat with Jeff Phillips offers tips that pair wonderfully with grilled meats. And if you’re thinking of classic pairings for burgers or hot dogs, this Pickle Slaw for Hot Dogs and Burgers is a delicious resource. Try the recipe, swap in your favorite pickles or spice levels, and share how you served it — I’d love to hear your variations and pairing ideas!
Sweet & Spicy Pickle Slaw
Ingredients
Vegetables
- 4 cups green cabbage, shredded Use firm, crisp green cabbage for the best crunch.
- 1 cup carrots, grated Use a box grater for even shredding.
- ½ cup dill pickles, chopped Dill pickles add a bright, herb-forward tang.
- ¼ cup red onion, thinly sliced
Dressing
- ½ cup mayonnaise or Greek yogurt For a lighter option, use Greek yogurt.
- 2 tbsp Sriracha sauce Adjust for desired heat level.
- 1 tbsp honey Can be replaced with maple syrup for a vegan option.
- 1 tbsp apple cider vinegar
Instructions
Prep the Vegetables
- Shred the cabbage and grate the carrots. Place them in a large bowl and add the chopped pickles and thinly sliced red onion.
- Tip: If your cabbage seems wet, spin or pat it dry to prevent sogginess.
Make the Dressing
- In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Sriracha sauce, honey, and apple cider vinegar until smooth.
- Tip: Adjust the heat and sweetness to your liking.
Combine
- Pour the dressing over the vegetable mix and toss well until everything is evenly coated.
- Tip: Use a silicone spatula or salad tongs to avoid smashing the vegetables.
Chill
- Cover the slaw and refrigerate for at least one hour to let flavors meld.
- Tip: This slaw improves after a few hours in the fridge. Prepare it the night before for picnics.
Serve
- Toss again before serving to redistribute the dressing and freshen the texture.
- Tip: Add fresh herbs or toasted sesame seeds for added flavor.
