If you’re searching for a refreshing twist on a classic side, the Best Coleslaw with Quick Pickled Vegetables Recipe truly hits the mark. This vibrant salad combines the crisp crunch of shredded cabbage and carrots with the tangy zing of swiftly pickled red onions, creating an explosion of flavor and texture that dances on your tongue. It’s not your average coleslaw; the pickled vegetables add an irresistible brightness that elevates every bite, making it perfect for summer barbecues, weeknight dinners, or as a colorful addition to any meal.

Ingredients You’ll Need

A round white bowl filled with three layers of shredded vegetables, each taking up about one-third of the bowl. The top layer is pale green shredded cabbage with a soft, thin texture. To the left is bright orange shredded carrot with a fine and slightly rough look. To the right is thinly sliced rings of purple onion, showing clear inner rings and a smooth texture. The bowl sits on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it relies on simple, wholesome ingredients that each play a critical role in building a balanced and flavorful coleslaw. From crunchy shreddeds to creamy mayo and the subtle sweetness of vinegar and sugar, every element adds its own magic.

200 g carrots, shredded: Fresh and sweet, carrots add vibrant color and a satisfying crunch.
200 g white cabbage or green cabbage, shredded: The hearty base of the salad, providing texture and a mild earthiness.
70 g red onion, 1 medium or 2 small: Thinly sliced for quick pickling, these bring a sharp, tangy bite.
150 ml white wine vinegar or apple cider vinegar: Essential for the quick pickling, introducing that lively acidity.
80 g granulated sugar: Balances out vinegar’s tartness with a touch of sweetness in the pickle mix.
150 g mayonnaise: Creates the creamy dressing that binds the salad together perfectly.
Salt and black pepper to taste: Seasoning that enhances all the ingredients, adding depth and balance.

How to Make Best Coleslaw with Quick Pickled Vegetables Recipe

Step 1: Prepare the Quick Pickled Onions

Start by slicing the red onions thinly—this helps them soak up the pickling liquid more quickly. In a bowl, mix the white wine vinegar and granulated sugar until dissolved. Add the sliced onions and let them sit for at least 20 minutes; their sharpness mellows while gaining a delightfully tangy punch.

Step 2: Shred the Vegetables

While the onions are pickling, shred the carrots and cabbage finely. A mandoline or a sharp knife works wonders here. The finer the shredding, the better the texture blends, creating a harmonious crunch when mixed with the creamy dressing and pickled onions.

Step 3: Combine the Ingredients

Once the onions are nicely pickled, drain most of the excess liquid to avoid sogginess. In a large bowl, toss together the shredded cabbage, carrots, and the pickled onions. The tangy veggies will start to infuse the entire salad with their bright flavor.

Step 4: Add the Dressing

Gently fold in the mayonnaise into the vegetable mixture. Season generously with salt and freshly ground black pepper. This creamy addition brings all the components together, turning the salad into a luscious, velvety delight that’s not too heavy but perfectly balanced.

Step 5: Chill and Serve

For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the pickled vegetables to mingle with the creamy dressing, intensifying flavors and melting the textures into one irresistible dish.

How to Serve Best Coleslaw with Quick Pickled Vegetables Recipe

A blue bowl filled with a salad made of three visible layers: the bottom layer is light green cabbage shredded finely, mixed with grated orange carrots in the middle layer, and thin slices of purple red onions scattered on top. The salad is mixed with a creamy, light-colored dressing that coats all ingredients evenly, giving a smooth texture with small specks of black pepper sprinkled over. The bowl sits on a white marbled textured surface, with two whole red onions and a jar of white dressing blurred in the background, and a wooden spoon placed nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped herbs like parsley or dill on top to add a pop of green freshness and an herbal note that complements the tangy dressing. A few toasted sesame seeds or crushed nuts can also add a nice crunch and visual appeal.

Side Dishes

This coleslaw pairs beautifully with grilled meats such as barbecue chicken or ribs, offering a cooling contrast to smoky, spicy flavors. It’s also fantastic alongside sandwiches, burgers, or even fish tacos to bring a zesty crunch that lifts the whole meal.

Creative Ways to Present

Serve this coleslaw in a hollowed-out bread bowl for a fun presentation or layer it in clear glass jars for picnic-ready servings. Alternatively, pile it on top of open-faced sandwiches or use it as a vibrant topping for baked potatoes or loaded nachos for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container in the refrigerator, leftover coleslaw stays fresh for up to 2 days. Keep the dressing and pickled vegetables well mixed with the shredded cabbage and carrots to preserve those bright, crunchy textures.

Freezing

Freezing coleslaw is not recommended because the mayonnaise-based dressing and fresh vegetables lose their texture and become watery once thawed. For best results, enjoy this dish fresh or refrigerated within a couple of days.

Reheating

Reheating is not necessary or advised for this recipe since it’s meant to be served cold and crisp. If the coleslaw has been refrigerated for a while, simply give it a gentle toss to refresh the flavors before serving.

FAQs

Can I use other types of vinegar for the quick pickled vegetables?

Absolutely! Apple cider vinegar or even rice vinegar work well, depending on your flavor preference. Just make sure to balance the sweetness accordingly to maintain that perfect tangy-sweet vibe.

Is it possible to make this recipe vegan?

Yes, swap the mayonnaise for a plant-based mayo alternative or a creamy avocado dressing to keep things vegan-friendly while preserving the luscious texture.

How long does the quick pickling process take?

The pickling is very quick—a minimum of 20 minutes is needed, but longer pickling times can deepen flavor. Just be cautious not to leave it too long if you prefer crispness over softness.

Can I prepare the vegetables in advance?

You can shred the cabbage and carrots a day ahead and keep them refrigerated to save time on the day of serving. Just combine everything with the dressing and pickled onions right before serving for the best texture.

What if I don’t like raw onions — can I omit them?

The red onions add a crucial acidity and bite through pickling, but if you’re not a fan, you could try quick pickling other crunchy veggies like radishes or bell peppers for a similar zingy effect.

Final Thoughts

Making the Best Coleslaw with Quick Pickled Vegetables Recipe is like bringing a fresh breeze of flavor to your table. The delightful crunch, the punch of tangy pickled onions, and the creamy, comforting dressing combine into a dish that’s as versatile as it is delicious. Give it a try at your next meal—you might just find your new favorite side!