Name: SMOKESTAKs Pickled Red Cabbage + Mint Slaw Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 medium red cabbage; 1 cup apple cider vinegar; 1 cup water; 2 tbs granulated sugar; 1 tbs kosher salt; 1 tsp black peppercorns; 1 tsp mustard seeds; 1 leaf bay leaf; 1 clove garlic; 1 tsp red chili flakes; 3 cups pickled red cabbage (from above); 1 cup fresh mint leaves; 2 stalks green onion (scallion); 0.25 cup fresh cilantro (optional); 0.5 cup plain Greek yogurt; 2 tbs mayonnaise; 2 tbs lime juice; 1 tbs olive oil; 1 tsp honey; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper

Method

Pickled Red Cabbage

1
Prepare cabbage
Remove any tough outer leaves from the red cabbage. Quarter the cabbage, remove the core, then thinly slice the cabbage into 1/8- to 1/4-inch ribbons. You should have about 6 to 8 cups loosely packed shredded cabbage from a medium cabbage.
2
Make brine
In a medium saucepan combine apple cider vinegar, water, granulated sugar, and kosher salt. Add black peppercorns, mustard seeds, bay leaf, crushed garlic clove (lightly smash with the side of a knife), and red chili flakes. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve, about 3–4 minutes. Do not boil vigorously; just maintain a gentle simmer so spices bloom.
3
Pack and pour
Place the sliced cabbage into a heatproof bowl or a clean 1-quart jar (pack gently but don't squeeze). Pour the hot brine over the cabbage, making sure solids are submerged. If necessary, weight the cabbage down with a small heatproof plate or jar lid so the cabbage stays under the liquid.
4
Cool and refrigerate
Let the jar or bowl cool to room temperature (about 30–45 minutes). Once cool, cover and refrigerate. For best flavor let the cabbage pickle at least 4 hours, preferably overnight. Pickled red cabbage will keep in the refrigerator up to 2 weeks; flavors continue to develop over time.

Mint Slaw

5
Prepare herbs and aromatics
Wash the fresh mint and cilantro (if using). Strip mint leaves from stems and finely chiffonade or roughly chop to yield about 1 cup packed. Thinly slice the green onions on a bias, both white and green parts. Drain the pickled red cabbage well in a fine mesh sieve, reserving a tablespoon of the pickling liquid in case you want to thin the dressing later.
6
Make dressing
In a mixing bowl combine Greek yogurt, mayonnaise, lime juice, olive oil, honey, ground cumin, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning: add up to 1 tablespoon reserved pickling liquid for more tang or another 1/2 teaspoon honey for sweetness if desired.
7
Combine slaw
Add the drained pickled red cabbage, chopped mint, sliced green onions, and chopped cilantro to the bowl with the dressing. Toss thoroughly until everything is evenly coated. Let the slaw rest in the refrigerator 15–30 minutes to allow flavors to meld; toss again before serving.
8
Serve
Serve chilled or at cool room temperature as a bright side dish, taco topping, or accompaniment to grilled meats and sandwiches. Leftover slaw will keep 3–4 days refrigerated in an airtight container; the pickled cabbage component will keep longer if stored separately.

Pickled Red Cabbage + Mint Slaw Recipe

Ingredients