Lowcountry Pickled Coleslaw Recipe

Name: Lowcountry Pickled Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chopped green cabbage ( 1/2-inch pieces); 2 cups chopped purple cabbage ( 1/2-inch pieces); 1/2 heaping cup chopped Vidalia or other sweet onion; 1/2 cup finely diced carrot; 1/2 cup finely diced red bell or other sweet pepper; 1 large clove garlic; 1/2 tablespoon salt, more to taste; 1 tablespoon minced ginger; ⅓ cup rice wine vinegar; 1/2 cup olive oil; Juice of 1 freshly squeezed lime; Salt and freshly ground pepper

Servings: persons

5 cups chopped green cabbage ( 1/2-inch pieces)
2 cups chopped purple cabbage ( 1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
⅓ cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

1
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
2
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste.
3
Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil.
4
Cook for 3 or 4 minutes, stirring now and then.
5
Remove from heat.
6
Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine.
7
Refrigerate 4 hours or overnight.
8
Just before serving, toss with the lime juice and a few grinds of black pepper.
9
Taste and add salt if needed.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups chopped green cabbage ( 1/2-inch pieces), 2 cups chopped purple cabbage ( 1/2-inch pieces), 1/2 heaping cup chopped Vidalia or other sweet onion, 1/2 cup finely diced carrot, and more.

Yes, Lowcountry Pickled Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lowcountry Pickled Coleslaw

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