Discover the perfect balance of crunch, sweetness, and heat with this Sweet & Spicy Pickle Slaw. Bursting with vibrant colors and bold flavors, it’s an ideal side for summer barbecues, family dinners, or even casual weeknight meals. Quick to prepare and customizable, this slaw is sure to impress your guests and elevate any dish.
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Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- ½ cup dill pickles, chopped
- ¼ cup red onion, thinly sliced
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
For the Dressing:
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- 2 tbsp Sriracha sauce (adjust for desired heat)
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Instructions for Sweet & Spicy Pickle Slaw
Step 1: Prep Your Vegetables
Shred the green cabbage and grate the carrots. Combine in a large mixing bowl with chopped pickles and red onion slices.
Step 2: Make the Dressing
In a separate bowl, whisk together mayonnaise, Sriracha sauce, honey, and apple cider vinegar until smooth and well combined.
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Step 3: Combine
Pour the dressing over the vegetables and toss thoroughly to coat every piece evenly with sweet and spicy goodness.
Step 4: Chill
Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.
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Step 5: Serve
Toss once more before serving. Optionally, drizzle with extra dressing for an added punch of flavor.
Pro Tips
- Taste the dressing before adding to adjust sweetness or heat.
- Let the slaw sit for at least 30 minutes for enhanced flavor.
- Always use fresh vegetables to maximize crunch and color.
- Optional: add jalapeños for extra heat or fresh herbs like dill or cilantro for an aromatic twist.
Why This Recipe Works
This Sweet & Spicy Pickle Slaw combines contrasting flavors and textures: crunchy vegetables, tangy pickles, creamy dressing, and a subtle kick from Sriracha. It’s versatile, visually appealing, and pairs well with grilled meats, sandwiches, seafood, and even avocado toast.
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Substitutions & Variations
- Swap green cabbage with kale, Napa cabbage, or shredded Brussels sprouts.
- Replace honey with maple syrup or agave for a vegan option.
- Switch mayonnaise with Greek yogurt or vegan mayo for a lighter dressing.
- Add shredded apples or bell peppers for a sweet crunch variation.
Make-Ahead, Storage & Reheating Guide
- Store in an airtight container in the refrigerator for up to 5 days.
- Best served chilled; no reheating required.
- Give a gentle toss before serving leftovers to refresh flavors.
Serving Ideas for Sweet & Spicy Pickle Slaw
- Pair with BBQ chicken, grilled fish, or pulled pork sandwiches.
- Add to a charcuterie board or taco spread for a zesty side.
- Serve alongside creamy mashed potatoes or roasted vegetables.
Nutrition (Per Serving Estimate)
- Calories: 150
- Sugar: 5g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Frequently Asked Questions
Q: What is Sweet & Spicy Pickle Slaw?
A: A refreshing slaw made with shredded cabbage, carrots, pickles, and a creamy sweet-spicy dressing.
Q: How do I make it spicier or milder?
A: Adjust Sriracha to taste or swap for a milder chili sauce.
Q: How long does it last in the fridge?
A: Up to 5 days in an airtight container. Best served chilled.
Q: Can I use other vegetables?
A: Yes! Kale, bell peppers, or shredded Brussels sprouts are great alternatives.
This Sweet & Spicy Pickle Slaw is a crunchy, flavorful, and easy-to-make side dish that enhances any meal. From summer barbecues to weeknight dinners, its vibrant texture and bold flavors make it a standout on any plate. Prepare it ahead of time, customize to your taste, and enjoy a dish that’s as delightful as it is versatile.
Sweet & Spicy Pickle Slaw
Equipment
- large mixing bowl
- small mixing bowl
- Whisk
- knife
- cutting board
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup dill pickles, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
- Shred the green cabbage and grate the carrots. Combine in a large mixing bowl with chopped dill pickles and thinly sliced red onion.
- In a separate bowl, whisk together mayonnaise, Sriracha sauce, honey, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the vegetables and toss thoroughly to coat evenly.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Toss once more before serving and drizzle with extra dressing if desired.
Notes
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