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Quick-Pickled Coleslaw
2 cups apple cider vinegar
3/4 cup sugar
2 Tbsp. Morton kosher salt
6 cups shredded red or green cabbage
1 1/4 cups thinly sliced red bell pepper
1 cup grated carrot
3/4 cup thinly sliced red onion
1/4 cup chopped fresh basil
2 Tbsp. extra-virgin olive oil
2 Tbsp. roasted sunflower seeds
1/2 tsp. black pepper
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Quick-Pickled Coleslaw

Quick-Pickled Coleslaw

Quick-Pickled Coleslaw
  • Servings:Serves 6 to 8
  • Prep Time:30 minutes
  • Cook Time:5 minutes
1. Combine vinegar, sugar, and salt in a saucepan and bring to a boil, stirring to dissolve sugar; remove from heat and let cool 10 minutes.
2. Meanwhile, combine cabbage, bell pepper, carrot, and red onion in a large bowl. Pour brine over top and toss continuously for 1 minute, then transfer to a colander to drain. (Discard brine or save for another use.)
3. Return cabbage mixture to bowl and add basil, olive oil, sunflower seeds, and black pepper, then toss again before serving.
Source: Hannaford fresh Magazine, July-August 2021