Ingredients
Here’s a breakdown of what goes into this crisp, tangy rainbow slaw and why each ingredient plays a role.
For the Rainbow Slaw
- 3 cups finely shredded green cabbage — Forms the classic, crunchy base of the slaw.
- 2 cups finely shredded red cabbage — Adds vibrant color and a slightly peppery, earthy flavor alongside the green cabbage.
- 1 large carrot, julienned or shredded — Adds natural sweetness, crisp texture, and vibrant orange color.
- 1 red bell pepper, thinly sliced — Adds sweetness and a pop of bright color.
- 1 yellow bell pepper, thinly sliced — Contributes additional sweetness and a bright pop of yellow.
- ½ small red onion, very thinly sliced — Adds a sharp, slightly sweet flavor that mellows as it pickles.
- 3 green onions, thinly sliced — Contributes a mild oniony bite and fresh flavor.
- 2 tbsp chopped fresh parsley, optional — Adds fresh, herbal brightness and a pop of green color.
For the Apple Cider Pickling Brine
- 1 cup apple cider vinegar (5% acidity) — Forms the tangy, slightly fruity base of the brine, distinguishing this slaw from a standard white vinegar pickle.
- ½ cup water — Balances the sharpness of the vinegar so the brine isn’t overpoweringly sharp.
- ⅓ cup honey or granulated sugar — Balances the tanginess with natural sweetness; honey adds a slightly floral quality.
- 1½ tsp kosher or pickling salt — Enhances the overall flavor of the brine and helps preserve the vegetables.
- 1 tsp mustard seeds — Provides a slightly tangy, sharp flavor typical of classic pickling spice blends.
- ½ tsp celery seeds — Contributes a subtle, savory, slightly bitter flavor that rounds out the spice blend.
- ½ tsp black peppercorns — Adds a mild, warm heat and subtle spice.
- ¼ tsp red pepper flakes, optional — For those who want a gentle kick of heat.
- 1 small garlic clove, finely minced — Infuses the brine with a subtle, aromatic garlic flavor.
Instructions
This recipe comes together with minimal effort and a short waiting period. Here’s exactly how to make it.
Wash and dry all the vegetables thoroughly. Finely shred the green and red cabbage. Julienne or shred the carrot. Thinly slice the red and yellow bell peppers, red onion, and green onions. Keeping everything relatively thin helps the vegetables absorb the brine quickly while retaining plenty of crunch.
Add the green cabbage, red cabbage, carrot, bell peppers, red onion, green onions, and optional parsley to a large bowl. Toss thoroughly until all the colors are evenly distributed.
Combine the apple cider vinegar, water, honey or sugar, salt, mustard seeds, celery seeds, peppercorns, and optional red pepper flakes in a small saucepan. Warm over medium heat, stirring until the honey or sugar and salt have completely dissolved. Remove from the heat and stir in the minced garlic.
Allow the brine to sit for approximately 5–10 minutes. You want it warm enough to help the flavors combine but not boiling hot, which could unnecessarily soften the cabbage.
Pour the warm brine over the vegetables. Toss thoroughly so every strand of cabbage and vegetable is coated. Gently press the vegetables into the liquid.
Transfer the slaw and brine into clean glass jars or an airtight container. Pack the vegetables fairly snugly without crushing them. Pour any remaining brine over the top.
Cover tightly and refrigerate for at least 2 hours. For the best balance of crunch and pickled flavor, let the slaw rest for approximately 12–24 hours before serving.
Give the chilled slaw a good toss before serving. Taste and adjust with a small splash of apple cider vinegar or drizzle of honey if desired.