A Tangy Southern Pickled Slaw for Cookouts and Family Gatherings
Pickled Slaw is a classic Southern refrigerator slaw made with crisp cabbage, fresh vegetables, and a sweet-and-spiced vinegar brine. Unlike creamy coleslaw, this colorful relish develops bold flavor as it chills, making it an ideal make-ahead side dish for barbecues, fish fries, picnics, and holiday meals.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this traditional recipe showcases the Southern art of preserving fresh vegetables while creating a bright, flavorful accompaniment that only gets better with time.
Ingredients
- 1 head cabbage (shredded)
- 3 tomatoes (chopped)
- 1 onion (chopped)
- 5 cucumbers (chopped)
- 10 radishes (chopped)
- 4 stalks celery (finely chopped)
- 3 carrots (shredded)
- 1 cup sugar
- 4 teaspoons salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ginger
- 1/4 teaspoon celery seeds
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon cinnamon
- 3/4 cup catsup
- 1 cup cider vinegar
- 1/2 cup water
Makes: 8 pints
Instructions
- In a large bowl, combine the shredded cabbage, chopped tomatoes, onion, cucumbers, radishes, celery, and shredded carrots.
- In a saucepan, combine the sugar, salt, turmeric, dry mustard, ginger, celery seeds, ground cloves, cinnamon, catsup, cider vinegar, and water.
- Bring the pickling mixture to a boil, stirring until the sugar and spices are fully dissolved.
- Remove the saucepan from the heat and allow the brine to cool completely.
- Pour the cooled pickling mixture over the prepared vegetables.
- Toss thoroughly to coat all of the vegetables evenly.
- Refrigerate for several hours or overnight before serving for the best flavor.
Closing Summary / Pro Tips
- A colorful sweet-and-tangy Southern refrigerator slaw.
- Perfect for barbecues, picnics, fish fries, and potluck dinners.
- Tastes even better after chilling overnight.
- Makes a large batch that’s ideal for sharing or meal prep.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
