Spicy Giardiniera Slaw for Sandwiches and Hot Dogs

Why You’ll Love This Recipe

• Packs all the punchy flavor of Italian giardiniera into a crunchy, sandwich-ready slaw.
• No cooking required: just chop, whisk, toss, and chill.
• Perfect for hot dogs, sausages, Italian beef, grilled chicken sandwiches, and burgers.
• Make-ahead friendly and keeps its crunch for days in the fridge.

Grocery List

• Produce: Green cabbage, red cabbage (optional), carrot, red onion, garlic, fresh parsley (optional)
• Dairy: Mayonnaise (or your favorite mayo-style spread)
• Pantry: Jarred giardiniera (mild or hot), extra-virgin olive oil, red wine vinegar, Dijon mustard, sugar, dried oregano, celery seed, salt, black pepper

Full Ingredients

For the Slaw Base

• 4 cups finely shredded green cabbage (about 1/2 small head)
• 1 cup finely shredded red cabbage (about 1/4 small head; optional, for color)
• 1 large carrot, peeled and shredded (about 3/4 cup packed)
• 1/4 cup very thinly sliced red onion (about 1/4 small onion)
• 1 cup jarred giardiniera, drained very well and finely chopped (mild or hot, your choice)
• 2 tbsp chopped fresh flat-leaf parsley (optional, for freshness and color)

For the Giardiniera Dressing

• 3 tbsp mayonnaise
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 2 tbsp giardiniera brine (liquid from the jar), or an extra 1–2 tbsp red wine vinegar if your giardiniera is oil-packed
• 1 tsp Dijon mustard
• 1 tsp granulated sugar (or honey)
• 1 small garlic clove, finely minced or grated
• 1/2 tsp dried oregano
• 1/4 tsp celery seed
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1/4–1/2 tsp fine sea salt, to taste (start with 1/4 tsp; giardiniera can be salty)

Step-by-Step Instructions

Step 1: Prepare and Shred the Vegetables

Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into quarters, cut out the core, then very finely shred with a sharp knife, mandoline, or food processor shredding disk. Aim for very thin ribbons so the slaw nests easily on sandwiches and hot dogs.

Peel the carrot and shred it on the large holes of a box grater (or use the shredding disk of a food processor). Very thinly slice the red onion into half-moons. Place the shredded green cabbage, red cabbage (if using), shredded carrot, and sliced red onion into a large mixing bowl.

Step 2: Chop the Giardiniera

Drain 1 cup of giardiniera very well. If it is packed in oil, press it gently with a spoon or pat it dry with a paper towel to remove excess oil. This helps keep the dressing from becoming greasy.

Finely chop the giardiniera so that the pieces are quite small—about the size of small peas or lentils. You want little bursts of flavor that mix evenly through the slaw, rather than large chunks that fall off sandwiches. Add the chopped giardiniera to the bowl with the cabbage mixture.

Step 3: Make the Giardiniera Dressing

In a separate medium bowl, whisk together the mayonnaise, extra-virgin olive oil, red wine vinegar, and giardiniera brine until smooth and slightly thickened. Add the Dijon mustard, sugar, minced garlic, dried oregano, celery seed, black pepper, and 1/4 teaspoon of salt.

Whisk until the dressing is creamy and fully combined. Taste a tiny spoonful. It should be tangy, a bit salty, and slightly garlicky. Remember the cabbage and vegetables will mellow the flavors, so it is okay for the dressing to be a little more intense on its own. Adjust with a bit more vinegar for brightness, sugar for balance, or salt if needed.

Step 4: Combine the Slaw and Dressing

Pour the dressing over the cabbage and giardiniera mixture. Using tongs or clean hands, toss thoroughly from the bottom of the bowl upward so all the cabbage shreds and vegetables are coated. Make sure there are no dry pockets of cabbage.

If using fresh parsley, sprinkle it over the top and toss again. Taste a forkful and adjust the seasoning with additional salt and pepper, if needed. If the slaw tastes flat, add 1–2 teaspoons more red wine vinegar or a spoonful more giardiniera brine for extra tang.

Step 5: Chill to Let Flavors Meld

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This resting time allows the cabbage to soften slightly while still staying crunchy, and it helps the giardiniera flavors infuse the entire slaw.

If you have time, chilling for 1–2 hours is even better. Give the slaw a good toss again just before serving to redistribute any dressing that has settled at the bottom of the bowl.

Step 6: Serve on Sandwiches and Hot Dogs

To serve, use tongs or a fork to lift the slaw, letting any excess dressing drip back into the bowl. Pile generous mounds onto grilled or steamed hot dogs, Italian sausages, Italian beef sandwiches, pulled pork, grilled chicken sandwiches, or burgers.

For loaded hot dogs, add this giardiniera slaw as the top layer so the bright colors and textures are visible. For sandwiches, layer it just under the top bun so it stays in place and adds a juicy crunch to every bite.

Pro Tips

• Chop the giardiniera small: Tiny, even pieces cling better to the cabbage and stay in place on sandwiches and hot dogs.
• Drain well: Excess oil or brine can water down the dressing. Drain and, if needed, blot the giardiniera before chopping.
• Season at the end: Giardiniera varies in saltiness. Always taste the finished slaw before adding more salt.
• Shred cabbage finely: Very thin shreds make the slaw easier to bite through and prevent it from overpowering the sandwich.
• Make it ahead, but not too far: The slaw is best from 30 minutes to 24 hours after mixing, when it is flavorful but still crisp.

Variations

• Mayo-free, lighter version: Skip the mayonnaise. Use 3 tbsp olive oil total, 3 tbsp red wine vinegar, and 3 tbsp giardiniera brine. Add an extra 1/2 tsp Dijon for body.
• Extra-spicy slaw: Use hot giardiniera, add 1–2 chopped pepperoncini or pickled jalapeños, and a pinch of red pepper flakes to the dressing.
• Creamy deli-style: Increase mayonnaise to 4 tbsp and reduce olive oil to 1 tbsp for a creamier, thicker slaw that clings more to buns and rolls.

Storage & Make-Ahead

Store leftover giardiniera slaw in an airtight container in the refrigerator for up to 3–4 days. The cabbage will gradually soften over time but should remain pleasantly crisp for at least 1–2 days. For the best texture on sandwiches and hot dogs, prepare the slaw 30 minutes to 24 hours before serving. If the slaw releases extra liquid as it sits, simply give it a good stir and use tongs to lift it out, leaving excess liquid behind. Do not freeze, as the cabbage will lose its crunch and become watery.

Nutrition (per serving)

Approximate per 1/2-cup serving: 110 calories; 9 g fat; 2 g saturated fat; 8 g carbohydrates; 2 g fiber; 3 g sugar; 1 g protein; 260 mg sodium. These values are estimates and will vary depending on the brand of giardiniera, mayonnaise, and exact amounts of salt and oil used.