Ingredients
For the Slaw
- 4 cups finely shredded green cabbage — the crunchy, neutral base of the slaw.
- 1 cup shredded red cabbage — adds color and a slightly peppery bite.
- 1 large carrot, julienned or shredded — brings natural sweetness and extra crunch.
- 1 red bell pepper, thinly sliced — adds color, sweetness, and crisp texture.
- ½ small red onion, very thinly sliced — adds a sharp, tangy bite that mellows as it pickles.
- 3 green onions, thinly sliced — a milder onion flavor with a fresh, grassy note.
- 1 small jalapeño or Fresno chile, thinly sliced, optional — for those who want extra heat.
- 2 tbsp chopped fresh cilantro, optional — adds herby freshness.
For the Sweet Chili Pickling Brine 🌶️
- ¾ cup unseasoned rice vinegar — the tangy base of the brine; unseasoned ensures you control the sweetness yourself.
- ¼ cup water — balances the acidity of the vinegar.
- ⅓ cup sweet chili sauce — brings sweetness, mild heat, and a signature Asian-inspired flavor.
- 2 tbsp granulated sugar or honey — enhances the sweet-tangy balance of the brine.
- 1½ tsp kosher salt — essential for both flavor and the pickling process.
- 2 garlic cloves, finely minced — adds bold, aromatic flavor.
- 1 tbsp freshly grated ginger — brings warmth and a signature zesty bite.
- 1 tsp toasted sesame oil — adds a nutty, aromatic depth of flavor.
- ½ tsp red pepper flakes, optional — for those who want an extra kick of heat.
For Finishing
- 1 tbsp sesame seeds — adds a nutty crunch and visual appeal.
- Fresh cilantro — for a final pop of freshness.
- Sliced green onions — for extra color and mild onion flavor.
- Extra sweet chili sauce, optional — drizzle on top for a sweeter, stickier finish.
Instructions
Wash and dry all of your vegetables thoroughly, as excess water can dilute the pickling brine. Finely shred the green and red cabbage, then julienne or shred the carrot. Thinly slice the bell pepper and red onion, and slice the green onions. If you’d like extra heat, thinly slice a jalapeño or Fresno chile to add to the mix.
Add the shredded cabbage, carrot, bell pepper, red onion, green onions, and optional chile to a large mixing bowl. Toss everything together until the vegetables are evenly distributed throughout the bowl.
In a small saucepan, combine the rice vinegar, water, sweet chili sauce, sugar, and salt. Heat gently over medium-low heat, stirring occasionally, until the sugar and salt fully dissolve. Remove the saucepan from the heat, then stir in the minced garlic, grated ginger, toasted sesame oil, and optional red pepper flakes.
Allow the brine to cool for several minutes so that it’s warm rather than boiling hot. Pour the warm brine over the prepared vegetables and toss thoroughly until everything is evenly coated in the tangy, sweet mixture.
Transfer the slaw into clean glass jars or an airtight container. Press the vegetables down gently so they’re fully surrounded by the pickling liquid, being careful not to crush the cabbage excessively — you want it to remain crisp and crunchy, not mushy.
Cover the jars or container tightly and refrigerate for at least 2 hours. For the best flavor, let the slaw pickle for 12–24 hours before serving. As it rests, the vegetables will soften slightly while absorbing the sweet, tangy, spicy brine, all while retaining plenty of satisfying crunch.
Before serving, give the slaw a good toss to redistribute the brine and seasonings. Finish with a sprinkle of sesame seeds, fresh cilantro, and sliced green onions. For a sweeter, stickier finish, drizzle a small amount of additional sweet chili sauce over the top just before serving.
- Prep Time: 20 minutes
- Cook Time: 2–24 hours (12–24 hours recommended)