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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lowcountry Pickled Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions