What kind of vinegar is best for coleslaw with pickled vegetables?

White wine vinegar or apple cider vinegar both work well. White wine vinegar provides a bright, mild acidity that keeps the slaw versatile, while apple cider vinegar adds a fruity undertone that complements the carrots. The recipe calls for 150 ml (about 2/3 cup) of your chosen vinegar.

How long should I pickle the vegetables for coleslaw?

The vegetables should rest in the sugar and vinegar mixture for 30 minutes at room temperature or in the fridge. This quick pickling is enough to draw out moisture, soften the vegetables, and infuse them with tangy sweetness. You can pickle them for up to an hour or overnight for a deeper flavor.

How do you keep coleslaw from getting watery?

Pickling the vegetables before adding the mayonnaise is the key. The vinegar and sugar draw moisture out of the raw vegetables. After 30 minutes, squeeze the pickle juice out of the vegetables by pressing them against a colander, then discard the liquid and dry the bowl before adding the mayonnaise.

How long does homemade coleslaw with pickled vegetables last in the fridge?

This coleslaw keeps well for up to 5 days when stored in an airtight container in the refrigerator. The pickling process reduces moisture and adds acidity, which helps inhibit spoilage bacteria and extends the shelf life beyond that of a traditional coleslaw, which typically lasts about 3 days.

Best Coleslaw With Quick Pickled Vegetables

Ingredients

Scale

200 g carrots, shredded
200 g white cabbage or green cabbage, shredded
70 g red onion, 1 medium, or 2 small
150 ml white wine vinegar or apple cider vinegar
80 g granulated sugar
150 g mayonnaise
salt, to taste
black pepper, to taste

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Instructions

For the quick pickle
1-Combine the shredded carrot, shredded cabbage and: Combine the shredded carrot, shredded cabbage and thinly sliced red onions in a large bowl.
2-Pour the sugar and vinegar all over: Pour the sugar and vinegar all over the vegetables then, using your hands, massage the condiment into the vegetables for about a minute.
3-Rest either in the fridge or at: Rest either in the fridge or at room temperature for 30 minutes, giving it a stir from time to time to redistribute the condiment around.

Make the coleslaw
4-Squeeze the pickle juice out of the: Squeeze the pickle juice out of the pickled vegetables pressing them between your hands or against a colander. Discard all the pickle juice and dry the bowl with a paper towel. Put vegetables back in.
5-Add the mayonnaise and stir in homogeneously: Add the mayonnaise and stir in homogeneously. Taste test and if desired stir in a sprinkle or salt and freshly cracked black pepper.

Last Step:

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Prep Time: 10 min
Cook Time: 0 min
Method: no_cook

Nutrition

Calories: 214
Sugar: 26g
Sodium: 327mg
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 33g
Fiber: 3g
Protein: 1g
Cholesterol: 6mg