Name: pickled vegetable sandwich slaw
Ingredients: 4 to 5 cups mixed slivered or julienned raw vegetables; 1 cup distilled white vinegar; 4 tablespoons granulated sugar; 2 tablespoons kosher salt; 2 tablespoons yellow mustard seeds; 1 cup cold water; several slivers of jalapeño pepper ((optional))

What we have here is something that you didn’t even realize you needed. Once you sample it, all bets are off. You’ll suddenly discover that you need to have a jar of this Pickled Vegetable Sandwich Slaw in your fridge. On a regular basis.

It’s super easy to throw together. Especially if you have the right kitchen tools. A few suggestions…

The ingredients you’ll need to make your Pickled Vegetable Sandwich Slaw.

Distilled white vinegar
Granulated sugar
Kosher salt
Yellow mustard seeds
Cold water
Your choice of mixed raw vegetables

For this batch, I used…

Fresh sugar snap peas – Cut into super thin strips with a sharp knife
Carrots – Cut into lengthwise strips using a julienne peeler
Green cabbage – Thinly shredded with a mandoline
Red onion – Cut into thin vertical slices with a sharp knife
Red, orange & yellow bell peppers – Cut into thin vertical strips with a sharp knife

Other possible options…

Kirby cucumbers – Cut into lengthwise strips using a julienne peeler or sharp knife
Celery – Cut into lengthwise strips using a julienne peeler or sharp knife
Red cabbage – Will tint the entire batch to a lovely pinkish shade
Red radishes – Cut into super thin strips with a sharp knife, will also add some pinkish color to mix
Broccoli stems – Cut into lengthwise strips using a julienne peeler or sharp knife
Sliced jalapeños – Not too many unless you like very spicy

Let’s get started.

Choose your variety of raw firm vegetables.
Prepare them for pickling by cutting each into thin strips or slivers.
Add each variety to a large bowl as they are prepped.
Set aside.

The key is to choose veggies that can be transformed into crispy juliennes or very thin matchsticks. Keeping that in mind, make a mixture of your very favorite raw vegetables.

Of course, many fresh vegetables are now available in your grocer’s refrigerated case …already prepped for this type of recipe. That works well as a time-saver as long as you can be certain of their freshness.

Heat the vinegar, sugar, salt and mustard seeds to a simmer in a small non-reactive pot over medium heat.
Stir until the sugar and salt fully dissolve.
Remove from heat.

Stir in the cold water, bringing the temperature of the mixture down significantly.
Let cool to lukewarm.

Divide the prepared vegetables between several glass jars.
Pour the vinegar mixture over the vegetables until fully covered.

This makes about one-and-a-half quarts of slaw. I usually fill three half-liter jars so that I can share a jar or two. Use whatever you have on hand but I highly recommend storing this goodness in glass jars.

Place in the refrigerator until ready to use, allowing 24 hours to reach full pickled flavor.
Will keep in the fridge for at least a month as long as the veggies remain fully submerged in the liquid.

What’s the difference between regular coleslaw and pickled vegetable sandwich slaw?

Coleslaw is always made with shredded cabbage and often finished with a mayo-based dressing.
Sandwich slaw may contain cabbage but it’s not usually the main ingredient.
Pickled vegetable sandwich slaw is submerged in a refreshing tangy vinegar-based brine.
Because of the brine, pickled vegetable sandwich slaw will stay fresh in the fridge for at least a month …way longer than the typical creamy coleslaw.

What is the best way to enjoy this Pickled Vegetable Sandwich Slaw?

For the true pickle lover, indulge in some right out of the jar.
Enjoy as a side to grilled fish or chicken.
Perfect addition to your next Fried Fish Tacos.
Add texture and flavor to your burger or sandwich.

5 from 1 vote

pickled vegetable sandwich slaw

Based on a recipe from Smitten Kitchen

Full of flavor and texture. Perfect topping for sandwiches, burgers and cheeses.

Author Rosemary Stelmach

Ingredients

4 to 5 cups mixed slivered or julienned raw vegetables
1 cup distilled white vinegar
4 tablespoons granulated sugar
2 tablespoons kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water
several slivers of jalapeño pepper (optional)

Instructions

Choose your variety of raw firm vegetables. Prepare them for pickling by cutting each into thin strips or slivers.
Add each variety to a large bowl as they are prepped. Set aside.
Heat vinegar, sugar, salt and mustard seeds to a simmer in a small non-reactive pot over medium heat, stirring until the sugar and salt fully dissolve. Remove from heat.
Stir in the cold water, bringing the temperature of the mixture down significantly. Let cool to lukewarm.
Divide the prepared vegetables between several glass jars. Pour the vinegar mixture over the vegetables until fully covered.
Place in the refrigerator until ready to use, allowing 24 hours to reach full pickled flavor.
Will keep in the fridge for at least one month, as long as the veggies are fully submerged in the liquid.

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