Asian Pickled Vegetable Slaw


My garden is BOOOOOMING. It’s September and temps are nearing 100F. UGH. But hey, like grandma always said, when life hands you a crap ton of vegetables, make pickles…and slaw…and pickled slaw…oh and salads…and pickled slaw for your salads. Right?

I am presenting you with a healthy and quick snacking tool to stash in your fridge. You can whip these out to snack on, to amp up a burger, boost a salad, or pizzazz a sandwich wrap.  Trust me, once you pop, you just can’t stop! Oh, and these are super kid friendly too.


DSC_0202And…AND…did I mention that you do NOT need a canner. Quick fridge pickled slaw will be your BFF in no time. They are pickled within an hour, but taste best if you wait about 24 hours. These fridge pickled veggies will keep for a month (if they last that long without being devoured).

When making a batch..or two, just make sure you have about 3 to 4 clean pint jars with lids. Mix up the brine in a saucepan and allow to boil and then let it cool.  Stuff all of your delicious julienned veggies into the jars. Then, pour the brine over your veg mix, leaving about 1/4-inch head space. Seal up with your lid. Place in fridge. Wait. Shake. Wait. Wait. Shake. Eat. Eat. Be happy.

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Note – The asian flare is primarily from the rice vinegar. I recommend buying an organic rice vinegar or at least one without added sugar, such as Eden Organics Brown Rice Vinegar. This recipe can easily be doubled and tripled if you want to make extra for giving the gift of pickled slaw to others. People will love you. This recipe can easily be made with 100% rice wine vinegar or 100% apple cider vinegar…actually, any vinegar would work. It will just change the flavor.


Asian Pickled Vegetable Slaw (adapted from Smitten Kitchen)



  • 1/2 Cup Rice Vinegar
  • 1/2 Cup Apple Cider Vinegar
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Honey
  • 2 Tablespoons Yellow Mustard Seeds
  • 1 Cup distilled water

Vegetable Mixture Options (requires about 4 cups at least of shredded or julienned veggies):

  • Carrots
  • Cucumbers
  • Bell Peppers
  • Jalapeños
  • Onions
  • Garlic
  • Ginger
  • Radishes


  1. First, cut up about 4 to 5 cups of fresh and colorful vegetables (see suggestions above). The vegetables can be slivered or julienned.
  2. Have at least 4 pint jars with lids cleaned and set aside.
  3. To make the brine, heat the vinegars, honey, salt, and mustard seeds in a saucepan until it begins to simmer. Make sure the saucepan is non-reactive. Once the salt and honey is dissolved, remove the pot from the heat and stir in the distilled water. Allow the brine to cool to a lukewarm temperature.
  4. Next, divide your vegetable slaw mixture evenly between your jars. Pour the brine over the vegetables. Seal with lids. Place in refrigerator for at least 24 hours and up to a month. The vegetables will taste pickled within an hour, but taste even better the next day or two. Make sure your vegetables are submerged in the brine for the maximum shelf life.

4 thoughts on “Asian Pickled Vegetable Slaw

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