Sweet & Spicy Pickle Slaw
A vibrant and crunchy slaw that combines the tang of dill pickles, the sweetness of honey, and a hint of heat from Sriracha, perfect for any meal.
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.
Notes
Refrigerate in an airtight container for 3-4 days. This slaw can be prepared in advance.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g
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