Not every serving of vegetables needs to be cooked, or covered in sauce, or in a salad. Sometimes they can be a sassy, sharp compliment to whatever you’re serving and that’s were quick pickled Asian slaw comes in. A little blast of flavour on the side.
The beauty of quick pickles is that the vegetables are already fresh and fabulous. Napa cabbage, red pepper, carrot and snow peas bring a mix of delicate crunch, sweetness and fresh flavour. Purple cabbage gets its own jar, creating a second pickle with a firmer bite and a gorgeous, jewel-toned colour.
The cold brine is straightforward: water, rice vinegar, sugar, salt and dried chilies. Rice vinegar keeps the acidity bright without overpowering the vegetables, a little sugar rounds out the sharpness, and the chilies bring a gentle kick. Keep the vegetables thinly sliced so the brine can get to work quickly.
Two Quick Pickles, Endless Possibilities
Pickling the Asian slaw and purple cabbage separately gives you two versatile additions to keep on hand. The mixed slaw is colourful and delicate, while the purple cabbage brings a little more crunch and a vivid splash of colour to the plate.
Try either one with rice and grilled fish, noodles and crispy tofu, or a simple bowl of steamed rice with a fried egg and sesame seeds. Also terrific tucked into a banh mi-inspired sandwich, piled onto a burger, layered into wraps, or added to fish tacos. A spoonful alongside roasted chicken or pork cuts through richer flavours, too.
These aren’t just garnishes. A little acidity can bring an otherwise neutral meal to life, adding contrast to rice, noodles, roasted vegetables and proteins without requiring another complicated sauce.
Why I Love It
I love having a couple of bright, tangy options ready in the fridge. They make simple meals more interesting, add another serving of vegetables to the mix, and give that last handful of slaw a useful second life instead of letting it go to waste.
It’s fifteen minutes of kitchen prep that pays off all week. Make two jars, reach for whichever colour and crunch suits the meal, and let a good quick pickle do what it does best: wake everything else up.
Pickled Asian Slaw
- Total Time: 45 minutes
- Yield: serves 4 to 6 1x
- Diet: Vegan
Description
Make quick Pickled Asian Slaw and purple cabbage with a simple rice vinegar brine. Easy, crunchy cold pickled condiments brighten up bowls, sandwiches and everyday meals.
Ingredients
For the Asian Slaw
- 1/2 cup Napa cabbage, thinly sliced
- 1/2 red pepper, thinly julienned
- 1 medium carrot, thinly julienned
- 1/2 cup snow peas, thinly sliced
For the Purple Cabbage Pickle
- 1/2 cup purple cabbage, thinly sliced
For the Cold Pickling Brine
- 1/2 cup water
- 1/2 cup rice vinegar
- 3 tablespoons granulated sugar
- 1 teasspoon salt
- 1/2 teaspoon dried chili flakes, or to taste
Instructions
- Prepare the vegetables. Thinly slice the Napa cabbage, red pepper, carrot and snow peas. Place the Asian slaw mix in a clean glass jar or non-reactive container. Put the sliced purple cabbage in a separate container.
- Make the brine. Combine the water, rice vinegar, sugar, salt and dried chili flakes in a bowl. Whisk until the sugar and salt have dissolved.
- Pickle the vegetables. Divide the cold brine between the two containers, ensuring the vegetables are submerged. Cover and refrigerate.
- Let the flavours develop. The vegetables will begin to take on the tangy, lightly sweet flavour within about 30 minutes. For the best flavour, give them a few hours in the fridge.
- Serve. Drain off the excess brine before adding the pickles to your meal. Keep refrigerated and use clean utensils when serving.
Notes
Storage: Keep refrigerated and use within about one week. These are refrigerator quick pickles, and are not shelf-stable.
Quantities: You can make this in any quantity you like. Have a cup of leftover slaw mix? Whip up a quick brine in a smaller portion. Just respect the ratio: equal parts water and vinegar plus three to one ratio of sugar to salt. Simple.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pickling
- Cuisine: Asian
