This has to be one of my new favorite recipes! It packs a punch of delicious fresh flavor, a nice crunch, and a gorgeous array of colors! Keep reading to grab my new Pickled Veggie Slaw recipe!
Combine crunchy red cabbage, crisp jicama and radhishes, fresh carrots, and hydrating Pure Flavor® Uno Bites™ Nano Cucumbers for this delicious summer slaw! It’s dressed in a pickle inspired light cream dressing, which is the perfect zing for this dish! These little crunchy cucmbers and this pick’ly dressing are the perfect combo!
All of the veggies are cut into similarly sized shapes, making this slaw perfectly versatile for tacos, served as a side dish, added to a salad, or even as a chip dip!
For this zingy summer dish, you’ll need:
- 1 Dry Pint Pure Flavor® Uno Bites™ Nano Cucumbers, julienned
- ¼ Head of Red Cabbage, shredded (about 1 ½ cups)
- 1 Cup Carrots, shredded
- 4 – 5 Radishes, julienned (about ¾ cup)
- 1 Cup Jicama, julienned
- 1 tablespoon Sea Salt
- 1 teaspoon Rice Vinegar
- 2 tablespoon Mayonnaise
- 2 tablespoon Dijon Mustard
- 1 ½ tablespoon Pickle Juice
- 2 teaspoon Cayenne Pepper
- Salt/Pepper, to taste
Start about an hour before you’re ready to serve, to prepare the cabbage.
Cabbage contains a lot of water, there’s no way around it. I prefer to salt cabbage prior to preparing a slaw to try to get as much moisture out of it as possible. It’s quite easy. Just grab a tablespoon of sea salt, your shredded fresh cabbage, and a strainer.
Toss the cabbage with the tablespoon of salt, place it into a mesh strainer over a bowl and let it rest for 1 hour. Once the cabbage has rested, place it into a paper towel and squeeze out as much water as possible.
Then, for this recipe, toss the cabbage with a teaspoon of rice vinegar.
If you have not already, chop all of the remaining ingredients into similarly shaped sizes.
I prefer to julienne each of the ingredients for this recipe. For the Nano Cucumbers, just chop off the ends, chop them in half and then chop them into small slivers.
This small, julienned shape creates a great texture for the slaw. Check out all of the bright colors in this fun recipe!
I used the pre-shredded carrots that you can purchase from the store in this recipe, mostly for convenience. You can julienne fresh carrots, if you prefer, but I enjoyed saving a little time on that step.
Toss the vegetables together into a large non-reactive serving bowl.
Hang on, what the heck is jicama?!
Jicama is a root vegetable. It is a Mexican yam bean or turnip. Personally, I think it has a similar texture to watermelon with a starchy type of taste. It is not a strong flavor, so it takes on sauces and spices very well. It adds a perfect crunch to this recipe!
Prepare the super quick and easy pickled dressing!
Grab a small bowl and combine the mayo, Dijon mustard, pickle juice, and cayenne pepper. Stir to combine and season with salt and pepper. I only needed to add about a ¼ teaspoon of salt and ½ teaspoon of freshly cracked black pepper.
Pour the prepared dressing straight into the slaw and give it a quick toss. This isn’t a large amount of dressing, by design. You can scale the dressing recipe up if you prefer, or if you’d like to serve extra alongside the dish, but in my opinion a light amount of dressing was just perfect for this.
Again, this slaw is incredibly versatile!
We enjoyed this slaw alongside some BBQ chicken and grilled corn, which was out of this world! It can be served just as easily with Pulled Pork Tacos, in a Shrimp Fajita Salad, with hot dogs and hamburgers, the options are endless! If you’re cooking in your backyard for the afternoon, make this slaw!
Storing Leftovers:
I only recommend storing this slaw for a maximum of 24 – 48 hours in the fridge, in an airtight container – if you absolutely have to. Cabbage can get kind of tricky in the fridge. My personal preference, make the slaw nice and fresh the day of your party and make just enough for your crowd! This recipe will serve about 4 – 6 servings.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!
This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.
Pickled Veggie Slaw
Ingredients
- 1 Dry Pint Pure Flavor® Uno Bites™ Nano Cucumbers julienned
- ¼ Head of Red Cabbage shredded (about 1 ½ cups)
- 1 cup Carrots shredded
- 4 - 5 Radishes julienned (about ¾ cup)
- 1 cup Jicama julienned
- 1 tbsp Sea Salt
- 1 teaspoon Rice Vinegar
- 2 tablespoon Mayonnaise
- 2 tablespoon Dijon Mustard
- 1 ½ tablespoon Pickle Juice
- 2 teaspoon Cayenne Pepper
- Salt/Pepper to taste
Instructions
- One hour prior to serving, shred the cabbage, toss it with 1 tablespoon of sea salt and place it into a strainer over a bowl. Let the cabbage rest for one hour to drain as much liquid as possible. Once it has rested for an hour, squeeze out as much moisture as possible with a paper towel.
- Toss the drained cabbage with 1 teaspoon of Rice Vinegar and add to a large, non-reactive serving bowl.
- Julienne or chop the cucumbers, carrots, radishes, and jicama into small slivers and toss together with the cabbage.
- In a small bowl, combine the mayo, Dijon mustard, pickle juice, cayenne pepper. Stir to combine and season to taste with salt and pepper. Pour the prepared dressing into the slaw and gently toss to evenly coat.
- Serve immediately.
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