Pickle Slaw Recipe

Pickle Slaw Recipe
Staff Writer
Pickle Slaw

Lucy Schaeffer

Pickle Slaw

A crunchy and spicy topping that works well on top of these barbecued beef sandwiches


  • 1 cup thinly shredded green cabbage
  • 1 cup thinly shredded red cabbage
  • 1 cup julienned baby dill pickles
  • ½ cup julienned carrots
  • 1/3 cup thinly sliced red onion
  • 2 jalapeños, very thinly sliced
  • 1/3 cup mayonnaise
  • 1 tablespoon cider vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon smoked or kosher salt
  • ¼ teaspoon coarsely ground black pepper


In a large bowl, stir together the cabbages, pickles, carrots, onion, and jalapeños. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper.

Pour the dressing over the vegetables and toss until well mixed. Cover and refrigerate the slaw for at least 30 minutes to marinate.

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.