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Tangy Pickled Red Cabbage with Carrots and Cilantro Recipe

You have to try this pickled red cabbage — a bright, refreshing side or topping that pairs beautifully with many summertime favourites.

pickled red cabbage on plate
Pickled red cabbage is perfect for summertime. On the plate is rhubarb pulled pork, pickled red onions, homemade buns, black bean quinoa salad, coleslaw, pickled zucchini and of course pickled red cabbage.

Also Read: Ten Steps to Quick Refrigerator Pickles, Quick Pickled Onions, Braised Red Cabbage

This pickled red cabbage has bold colour and flavour without being overly tangy. The brine uses more water than vinegar, which softens the acidity and creates a milder, more balanced taste. The combination of fresh ginger and cilantro brightens the slaw and adds complexity.

pickled red cabbage
Shredded red cabbage, carrots, cilantro, ginger and peppercorns in a light brine.

Look at those colours — gorgeous and appetizing. This slaw is a great match for sticky ribs, pulled pork, tacos, burgers or any rich, heavy dish that benefits from a bright, crunchy contrast.

ingredients for pickled cabbage
Gorgeous colours and fresh flavours come together quickly in this tasty dish.

It’s quick and easy to make — just shred and assemble. You can serve the slaw within a few hours, but it develops its best flavour after resting at least 12–24 hours so the cabbage softens and the flavours meld.

Pickled Red Cabbage Recipe

picked red cabbage

Print Recipe

Pickled Red Cabbage with Ginger & Cilantro

Pickled red cabbage with carrots, ginger and cilantro makes a tasty combination. Serve it as a side or use as a topping for burgers, sandwiches and tacos.
Prep : 15 minutes
Cook : 2 minutes
Servings: 2 cups

Ingredients

  • 1/4 head red cabbage (about 1 cup shredded)
  • 2 medium carrots (about 1 cup shredded)
  • 1/4 bunch cilantro (about 1/4 cup chopped)
  • 3-5 thin slices fresh ginger
  • 1/2 tsp whole black peppercorns
  • 1/3 cup cider vinegar
  • 2/3 cup water
  • 1/2 tsp salt
  • 2 tsp sugar

Instructions

  • Wash and prep the vegetables. Thinly slice the cabbage (or use a grater), shred the carrots and chop the cilantro.
  • Place the ginger slices and peppercorns into a 2-cup jar.
  • Layer in the cabbage, carrots and cilantro. You can layer them like lasagna for a pretty presentation or combine everything before packing into the jar. Leave about 1/2 inch of headspace at the top of the jar.
  • In a small pot, combine the cider vinegar, water, salt and sugar. Bring to a boil and stir until the salt and sugar dissolve. Remove from heat.
  • Pour the hot brine over the vegetables in the jar. Press the vegetables down to remove air pockets and add more brine if needed so the vegetables are completely submerged.
  • You can eat the slaw within a few hours, but letting it marinate for at least 12–24 hours improves the flavour and softens the cabbage slightly.
  • Store the jar in the refrigerator for up to 2–3 weeks.

Video

Notes

This is a refrigerator pickle and must be kept chilled. It is not fermented and is not safe for shelf-stable canning.
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Nutrition Facts (per serving)

Calories: 93kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0.5g | Sodium: 669mg | Fiber: 4g | Sugar: 11g | Iron: 1mg
Course: preserves, Salad, Side Dish
Cuisine: European
Keyword: cabbage salad, quick pickles, side dish
brine view of pickled cabbage
Ensure all bits are covered with brine.

Variations to Try

This recipe is flexible — think of it as a quick refrigerator pickle rather than a long-term preserve. It’s easy to experiment with different ingredients and spices.

  • Try a different cabbage. Red or green cabbage give similar crispness; savoy or napa will yield a slightly softer texture.
  • Add more vegetables. The red cabbage will tint the brine and other vegetables. Carrots, sweet peppers or radishes add colour, texture and flavour.
  • Change up the spices. If you like heat, add hot peppers or red pepper flakes. Garlic or sliced onions are great additions. Try mustard, coriander, cumin or fennel seeds for different profiles.
  • Use pre-shredded coleslaw mix for a very quick version — just pour over hot brine and refrigerate.

How Long To Store Pickled Red Cabbage

Store this pickled cabbage in the refrigerator for 2–3 weeks. This is not a recipe for canning or shelf storage and is not a fermented product — keep it chilled at all times.

picked red cabbage

How to Use Pickled Cabbage

Use pickled cabbage as you would coleslaw or a tangy condiment. It brightens rich or sweet dishes and adds refreshing acidity and crunch.

pickled red cabbage
Pickled red cabbage and pickled red onions are excellent with pulled pork and creamy cucumber salad.

Serve it alongside or on top of:

  • pulled, roasted or barbecued meats
  • tacos
  • burgers
  • sandwiches

It’s also great for picnics and potlucks — just bring a jar and a fork — and it makes a thoughtful hostess gift for someone who enjoys homemade condiments.

pouring brine on top of cabbage
Shred veggies, make brine, pour brine over veggies, let rest and enjoy.

MORE PICKLE RECIPES

Here are some other favourite quick pickle recipes to try.

  • Classic Pickle Brine for Quick Refrigerator Veggies — a basic brine for many quick pickles
  • Pickled Beets — can be made as refrigerator pickles or processed for shelf stability
  • Dilly Beans — great as refrigerator pickles or prepared for canning
  • Pickled Hot Peppers — spicy and versatile, can be preserved or refrigerated
  • Pickled Red Onions — quick refrigerator pickles that add a punch to many dishes

If you try this recipe, please share how you used it and what you thought. Comment below or tag your photos on Instagram.