Marinated Slaw

This marinated slaw is the make-ahead salad that gets better the longer it sits in the fridge. No mayo, no fuss, just shredded cabbage and crunchy vegetables soaking in a hot sweet-and-sour brine spiked with mustard seeds and bright pimentos. The vegetables stay snappy for days where a creamy slaw would turn soggy by tomorrow.

Pouring the dressing hot is what separates this from a quick salad. The heat partially wilts the cabbage so it absorbs the brine instead of weeping it back out an hour later. You’re essentially making a fast pickle.

Simmering the brine for a full 20 minutes is important too. It thickens the syrup slightly and lets the mustard seeds soften and bloom. Pour it directly over the cold vegetables and the temperature contrast does the work.

Give it the full overnight rest if you can wait. Four hours is the bare minimum for the flavors to fuse together.

Pro Tips

• Shred the cabbage thinly, around an eighth of an inch, so it absorbs the brine evenly. A mandoline is your friend here.
• Use apple cider vinegar for a softer, fruitier flavor or white vinegar for a sharper bite.
• Toss the slaw a couple times during the marinating to make sure every shred gets dressed.
• This keeps a week in the fridge in a sealed jar. Great for picnics or as a backyard barbecue side.

Variations

• Add shredded carrots and a few thinly sliced radishes for color and crunch.
• Toss in a teaspoon of celery seed alongside the mustard for a deeper, picnic-style flavor.
• Stir in a pinch of red pepper flakes to wake up the brine with heat.