Giardiniera Coleslaw (Pickled Vegetables)! Step aside boring coleslaw, there’s a new pickle in town – where tangy meets crunchy in a veggie-packed party for your taste buds!

Packed with a symphony of briny sensations, this Giardiniera Coleslaw marries crisp cabbage with a medley of pickled vegetables, all lovingly enveloped in a zesty, tangy dressing. Ideal for aficionados of giardiniera and coleslaw alike, this vibrant creation promises a burst of taste in every bite.

This Giardiniera Coleslaw (Pickled Vegetables) is full of briny flavors. Crunchy cabbage and pickled vegetables all coated in a deliciously tangy dressing is perfect for giardiniera lovers everywhere.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you have a soft spot for this zesty condiment like we do, then this recipe is tailor-made for you. Get ready with a mouthwatering Giardiniera Coleslaw that’s bound to become a new family favorite.

We hope you give this recipe a whirl!

Tips for Success:

• Flavor Profile: This coleslaw is full of giardiniera flavors.  If you love pickled vegetables, then you will love this coleslaw. It’s briny, crunchy, and brimming with pickled veggie flavor.
• Giardiniera Pickled Vegetables: Most giardiniera come in mild and hot flavors. We used mild pickled vegetables which included pickled cauliflower, carrots, red bell peppers, pepperoncinis, and celery.  Feel free to use any brand you wish. We measured out 3 ½ cups of chopped giardiniera (pickled vegetables). Depending on the size of the jar you select (some jars are large and some are small), you may need to purchase several jars or you can make your own homemade giardiniera.
• Giardiniera Pickling Brine: The pickling brine is the liquid from the jar of pickled vegetables. Simply strain over a bowl to retain the pickling brine (1/2 cup) to use in the dressing.
• Pepperoncinis: Most giardiniera pickled veggies comes with pepperoncinis which includes the stems. Pick out the pepperoncinis and cut off the hard stems. You do not need to seed them, just chop them into pieces.
• Cabbage: We used the thin slicer blade on our food processor to shred the cabbage.  You can also use a green cabbage slaw mix if you wish.  Or you can also use the grater attachment for the cabbage or hand-slice.
• Hummus: We used our The Best Hummus in this recipe. Feel free to use your favorite hummus recipe or store-purchased hummus.
• Herbs/Spices: Feel free to adjust the herbs/spices in the recipe to suit your own personal tastes.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Food Processor or Chef’s Knife (see blog post for options)

If you try this flavorful slaw, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Giardiniera Coleslaw (Pickled Vegetables)

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Total Time: 15 Minutes (+Rest Time)
• Yield: 6 Cups 1x
• Category: Salad, Side
• Cuisine: American
• Diet: Vegan

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Description

Packed with a symphony of briny sensations, this Giardiniera Coleslaw marries crisp cabbage with a medley of pickled vegetables, all lovingly enveloped in a zesty, tangy dressing.

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Ingredients

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Coleslaw Base Ingredients:

• 8 cups grated/thinly sliced green cabbage (16 oz.) *
• 3 ½ cups chopped Giardiniera Mild Pickled Vegetables *

Coleslaw Dressing Ingredients:

• ½ cup Giardiniera pickle brine *
• ¼ cup hummus *
• 1 Tablespoon tahini
• ¾ teaspoon fennel seed powder (+/-) *
• ¾ teaspoon dried mustard powder (+/-)
• 1 teaspoon dried oregano
• 1 teaspoon pure maple syrup (+/-)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ to 1 teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)

Other Optional Ingredients:

• 1/8 teaspoon dried dill weed (optional)

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Instructions

1. Drain the Giardiniera through a sieve over a bowl to capture the pickled veggie brine, retain 1/2 cup of the pickling brine for the coleslaw dressing.
2. Pick through the strained Giardiniera and pull out the pepperoncinis (yellow peppers), cut off their stems (discard).  Most pepperoncinis have tiny seeds (if any). If the pepperoncinis have large seeds, remove the large seeds and discard, if desired.
3. Chop the Giardiniera (pickled veggies and pepperoncinis) into small pieces and place in a large bowl with the sliced cabbage.
4. Place all the Coleslaw Dressing Ingredients into a bowl (including the 1/2 cup of reserved Giardiniera pickling brine), whisk well until smooth and emulsified.
5. Pour the dressing over the coleslaw, stir in the dried dill (if desired), mix well. Refrigerate for 30 minutes to allow the flavors to marry. Enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  Makes 6 cups

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