Description
This Sweet & Spicy Pickle Slaw is a flavorful and crunchy side dish combining shredded green cabbage, grated carrots, tangy dill pickles, and a creamy, zesty dressing made with mayonnaise, Sriracha, honey, and apple cider vinegar. Perfectly chilled, it offers a refreshing balance of sweet heat and acidity, making it an ideal accompaniment for barbecues, sandwiches, or as a standalone salad.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- ½ cup dill pickles, chopped
- ¼ cup red onion, thinly sliced
Dressing
- ½ cup mayonnaise (or Greek yogurt)
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
- Prep the Vegetables: Shred the green cabbage finely and grate the carrots. In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped dill pickles, and thinly sliced red onion, ensuring even distribution of all the fresh ingredients.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), Sriracha sauce, honey, and apple cider vinegar until the mixture is smooth and well combined to form a creamy, sweet, and spicy dressing.
- Combine: Pour the prepared dressing over the vegetable mixture and toss thoroughly. Mix until every piece of cabbage, carrot, pickle, and onion is evenly coated with the dressing to ensure consistent flavor in every bite.
- Chill: Cover the slaw bowl with plastic wrap or a lid and refrigerate it for at least one hour. This chilling step allows the flavors to meld allowing the spicy, sweet, and tangy notes to develop fully and the vegetables to become crisp and refreshing.
- Serve: Before serving, give the slaw a final toss to redistribute the dressing. Serve chilled as a side dish or topping to enhance any meal with a delicious burst of flavor and crunch.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Adjust the amount of Sriracha to make the slaw more or less spicy according to your preference.
- For added crunch, consider topping the slaw with toasted sunflower seeds or chopped nuts.
- Make sure to shred the cabbage finely to help it absorb the dressing better.
- This slaw tastes best when allowed to chill for at least one hour, but can be made a day ahead for even better flavor.
Keywords: pickle slaw, sweet and spicy slaw, cabbage slaw, easy side dish, summer salad, no-cook slaw, Sriracha slaw