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Pickled Veggie Slaw

Pickled cucumber, radishes, carrots, jicama, and cabbage in a creamy slaw. 
Prep Time20 minutes
Resting TIme1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: cabbage, cabbage slaw, coleslaw, cucumber salad, cucumbers, fish tacos, pure flavor, uno bites
Servings: 6 servings
Author: A Toasted Crumb

Ingredients

  • 1 Dry Pint Pure Flavor® Uno Bites™ Nano Cucumbers julienned
  • 1/4 Head of Red Cabbage shredded (about 1 1/2 cups)
  • 1 cup Carrots shredded
  • 4 - 5 Radishes julienned (about 3/4 cup)
  • 1 cup Jicama julienned
  • 1 tbsp Sea Salt
  • 1 tsp Rice Vinegar
  • 2 tbsp Mayonnaise
  • 2 tbsp Dijon Mustard
  • 1 1/2 tbsp Pickle Juice
  • 2 tsp Cayenne Pepper
  • Salt/Pepper to taste

Instructions

  • One hour prior to serving, shred the cabbage, toss it with 1 tbsp 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 tsp 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.