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Test Kitchen Approved

Hot Pepper Vinegar Pickled Slaw

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

Inspired by Mexican cabbage slaw, or curtido, we replaced the traditional vinegar and jalapeños with our Hot Pepper Vinegar Barbecue Sauce. The veggies wilt down in the spicy dressing and add a heat and tang to tacos or BBQ sandwiches.

Serving Suggestions

Perfect for street style tacos. Use as a topping for your favorite BBQ sandwich.

Ingredients

1/4 head cabbage, sliced thin (about 4 cups)

1/4 red onion, sliced thin

1 carrot, peeled and shaved into strips with a vegetable peeler

0.25 cups Hot Pepper Vinegar Barbecue Sauce




Savory Spice ingredients in this recipe

  • Mexican Oregano

    Mexican Oregano comes from the verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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Directions

Combine cabbage and onion in a medium bowl. Roughly chop carrot strips and add to bowl. Add Hot Pepper Vinegar and spices. Toss to thoroughly coat. Cover and refrigerate for 1 to 2 hours before serving. Toss slaw every half hour or so to keep all the veggies coated in dressing. The slaw will wilt into a tangy, quick-pickled salad. Use within a few days.