Quick Recipe Version (TL;DR)

Yield: About 8 servings (roughly 1/2 cup each)
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 2 hours 20 minutes (including chilling)

Quick Ingredients

1 lb (about 1/2 medium head) green cabbage, very thinly sliced
1 small red onion, very thinly sliced (about 1 cup)
3/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3/4 cup water
2 1/2 tbsp granulated sugar
1 1/2 tsp kosher salt
1 1/2 tsp celery seeds
1 tsp coarsely ground black pepper (or lightly crushed peppercorns)
1/4 tsp red pepper flakes (optional)
2 garlic cloves, smashed

Do This

1. Thinly slice cabbage into fine ribbons and red onion into slivers; pack into a large glass bowl or 1–1.5 quart jar.
2. In a small saucepan, combine both vinegars, water, sugar, salt, celery seeds, black pepper, red pepper flakes, and garlic.
3. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve; simmer 1 minute, then remove from heat.
4. Immediately pour hot brine over the cabbage and onion, pressing vegetables down so they are mostly submerged.
5. Let sit at room temperature for 20–30 minutes, tossing once or twice, until the cabbage wilts slightly and turns glossy.
6. Cover and chill at least 1–2 hours (or up to 2 weeks). Toss before serving and adjust seasoning to taste.

Why You’ll Love This Recipe

Bright, tangy, and peppery flavor that instantly wakes up sandwiches, tacos, and grilled meats.
Crisp yet slightly wilted cabbage ribbons that stay crunchy for days in the fridge.
Simple pantry-friendly brine with celery seed and onions for old-fashioned deli-style vibes.
Make-ahead friendly: prepare once and enjoy an instant slaw base all week long.

Grocery List

Produce: 1 medium green cabbage, 1 small red onion, 2 garlic cloves (optional: 1 carrot, fresh herbs for serving)
Dairy: None needed
Pantry: Apple cider vinegar, distilled white vinegar, granulated sugar, kosher salt, celery seeds, black pepper, red pepper flakes (optional)

Full Ingredients

Slaw Base

1 lb green cabbage (about 1/2 medium head), cored and very thinly sliced into fine ribbons (about 6 packed cups)
1 small red onion, very thinly sliced from root to tip (about 1 cup)
Optional for color: 1 small carrot, peeled and cut into thin matchsticks or shredded

Tangy Pickling Brine

3/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3/4 cup water
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt (use slightly less if using fine table salt)
1 1/2 teaspoons celery seeds
1 teaspoon coarsely ground black pepper or lightly crushed whole peppercorns
1/4 teaspoon red pepper flakes (optional, for a gentle heat)
2 garlic cloves, peeled and lightly smashed

Optional Add-Ins for Serving (Not Pickled)

1–2 tablespoons extra-virgin olive oil, for a softer, richer slaw
Fresh herbs such as chopped parsley, dill, or cilantro
A squeeze of fresh lemon or lime juice just before serving

Step-by-Step Instructions

Step 1: Prep the Cabbage and Onion

Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into quarters through the core, then cut out the core from each wedge. Place a wedge flat-side down on a cutting board and use a sharp knife to slice it into very thin ribbons, as fine as you comfortably can. Aim for about 6 packed cups of ribbons (this should be roughly 1 lb of cabbage).

Peel the red onion, then slice it in half from root to tip. Lay each half flat and slice as thinly as possible into slivers. If using carrot, cut into thin matchsticks or shred on the large holes of a box grater.

Place the sliced cabbage, onion, and optional carrot into a large heat-safe glass or stainless steel mixing bowl, or pack them into a 1–1.5 quart non-reactive jar (such as a wide-mouth mason jar). Gently fluff and mix so everything is evenly distributed.

Step 2: Measure and Combine the Brine Ingredients

In a small saucepan, add the apple cider vinegar, distilled white vinegar, and water. Stir in the granulated sugar and kosher salt. Add the celery seeds, black pepper, red pepper flakes (if using), and smashed garlic cloves.

Give everything a brief stir so the sugar and salt start dissolving and the spices are dispersed in the liquid.

Step 3: Heat the Brine to Dissolve and Bloom the Spices

Place the saucepan over medium heat. Bring the mixture just up to a gentle simmer, stirring occasionally, until the sugar and salt are completely dissolved, 3–4 minutes. Once it reaches a light simmer, let it bubble very gently for about 1 minute. This brief simmer helps the celery seed and pepper bloom, making the brine more aromatic and flavorful.

Turn off the heat. Carefully remove the garlic cloves if you prefer a milder garlic flavor, or leave them in for a more robust, garlicky kick as it sits.

Step 4: Pour the Hot Brine Over the Cabbage

Immediately and carefully pour the hot brine over the cabbage and onion mixture. If you are using a bowl, pour directly over the top and then use tongs or clean hands to toss thoroughly, making sure every ribbon of cabbage gets coated. If using a jar, pour the brine in slowly, using a spoon or small ladle to help prevent splashing.

Use the back of a spoon or a clean jar or glass to gently press the vegetables down so they are mostly submerged in the brine. It is fine if a few pieces float at first; as the cabbage softens slightly, it will sink more easily. If needed, transfer any overflow to a second small jar and divide the brine.

Step 5: Let It Wilt and Pickle Briefly at Room Temperature

Leave the cabbage mixture to sit at room temperature for 20–30 minutes. During this time, toss or gently shake the container once or twice. The hot brine will start to soften the cabbage just enough to take away the harsh raw crunch while keeping it crisp and snappy. You should notice the cabbage becoming more translucent and the color of the onion deepening.

Taste a strand or two after about 20 minutes. It should already be tangy and nicely seasoned, though the flavor will deepen as it chills.

Step 6: Chill to Develop Flavor

Once the mixture has cooled closer to room temperature, cover the bowl tightly or screw on the jar lid. Transfer to the refrigerator and chill for at least 1–2 hours before serving, ideally 4 hours or overnight for the most developed flavor.

Before serving, use clean tongs or a fork to toss the slaw in the brine, bringing any spices and onions up from the bottom. Taste and adjust: if you prefer it a bit sweeter, sprinkle in up to 1 teaspoon more sugar; if you want more tang, add a splash of vinegar; if it needs more punch, add a pinch of salt or black pepper. Serve as-is as a bright, crunchy pickle-style slaw, or drain lightly and use as a base for adding oil, herbs, or creamy dressing.

Step 7: Serve, Customize, and Enjoy

To serve as a simple tangy slaw, lift the cabbage out of the brine with tongs, letting the excess drip off. Pile onto plates, tuck into sandwiches or burgers, spoon over tacos, or serve alongside grilled meats or roasted vegetables. For a richer version, drizzle in 1–2 tablespoons of olive oil and toss just before serving. Fresh herbs and a squeeze of citrus are excellent last-minute brighteners.

Keep any remaining cabbage slaw stored in its brine in the refrigerator, always making sure the vegetables are mostly submerged to stay crisp and safe.

Pro Tips

Slice as thin as you can. The finer the cabbage ribbons and onion slivers, the more quickly they absorb the brine and the more delicate the texture of the finished slaw.
Use a non-reactive container. Glass, stainless steel, or food-safe ceramic are best for vinegar-based brines. Avoid aluminum, which can react with the acid.
Do not skimp on salt or vinegar. The salt and acid not only flavor the slaw, they also help preserve it and keep the cabbage crisp.
Press the veggies down. Keeping the cabbage submerged in brine is the key to even flavor and good texture. Use a small jar, ramekin, or clean weight if needed.
Flavor improves over time. The slaw is tasty after 1–2 hours, but the flavor is deeper, more balanced, and more “pickled” by the next day.

Variations

Spicy Pickled Cabbage Slaw: Increase red pepper flakes to 1/2 teaspoon and add a few thin slices of fresh jalapeño to the jar. For even more heat, add 1/4 teaspoon cayenne to the brine.
Herb and Citrus Slaw: After the slaw has chilled, drain off some of the brine and toss with 2 tablespoons chopped fresh dill or parsley and the zest and juice of 1/2 lemon or lime. This is excellent on fish tacos or grilled chicken.
Creamy Tangy Slaw: For a hybrid creamy-and-pickled slaw, drain the cabbage well (reserve a little brine), then stir in 1/4–1/3 cup mayonnaise or Greek yogurt. Add a spoonful of the reserved brine to thin and brighten as needed.

Storage & Make-Ahead

Store the tangy pickled cabbage slaw in an airtight glass jar or container in the refrigerator, making sure the cabbage stays mostly submerged in the brine. Properly stored, it will keep well for up to 10–14 days, staying crisp and flavorful. The flavor will gradually intensify and become more pickle-like over time. This recipe is perfect for making a day or two in advance of a cookout or party. For the best texture in creamy or oiled variations, keep the base slaw in its brine and only add oil, herbs, or mayonnaise right before serving. This is a quick refrigerator pickle recipe and is not tested for canning; do not store at room temperature or attempt long-term shelf storage without following a tested canning protocol.

Nutrition (per serving)

Approximate per 1/2 cup serving: 30 calories; 0 g fat; 7 g carbohydrates (about 4 g sugars, 2 g fiber); 1 g protein; approximately 220 mg sodium. Values will vary based on the exact cabbage size, how much brine you consume, and any optional add-ins like oil or creamy dressing.

Tangy Pickled Cabbage Slaw with Onion and Celery Seed