Cabbage harvest & canning spicy slaw

I was successful in growing 5 beautiful heads of cabbage this year.  But after a squirrel ate one of them, it was time to harvest the rest.  What do you do with 5 heads of cabbage???  I decided on making and canning a big batch of spicy slaw.   I love this spicy slaw on burrito bowls or tacos, any kind ….veggie (sweet potato & black bean), fish, shrimp and even fish or crab “less” tacos.   Tacos are perfect for a quick dinner option, but the slaw takes a little extra time and if you are not stocked with the ingredients below, it’s not really a quick throw together meal ~ until now!

Spicy Slaw Recipe

My spicy slaw recipe has no sugar, which is the reason for the pineapple but you could really substitute mango or peaches for the pineapple, depending what you have on hand.  My recipe is VERY spicy, most people will want to tone down the jalapeño and dried red pepper flakes.  Remember to taste and adjust to your liking!

Chop or Food Process the following:

• 2 large heads white cabbage
• 6 large jalapeños ( including seeds for more heat or not…)
• 2 large white or red onion
• 4 thinly sliced radishes (optional)

*Feel free to substitute various types of cabbage or hot peppers to this mix.

In large bowl, combine the mix above with:

• 3 to 4 cups chopped pineapple
• 2 Tablespoons dried red pepper flakes
• 3 Tablespoons dried cilantro or 1 cup fresh

*Feel free to use different fruit like mangos or peaches.

Vinaigrette canning liquid:

• 2 cups white vinegar
• 1/2 cup water
• 1/2 cup agave nectar

*Feel free to add sugar and salt to this liquid, I try to avoid these two ingredients as much as possible.

Canning the slaw

Spoon your slaw mix into still warm sterilized mason jars while you are heating up your canning liquid above.  Once the agave nectar is fully dissolved and your liquid is boiling, spoon the liquid into the mix filled jars to the top (or 1/8 to 1/4 of an inch from the top).  Add the tops and screw on lids.  Use the water bath method of canning to preserve your slaw.  If you’ve never canned before you will want to check out some additional instructions.

Freezing the slaw

Perhaps you don’t have a garden (or 5 cabbage heads on hand) or aren’t into canning.  No worries, this slaw is great for freezing, too.  Once you have made your slaw, use roughly half the liquid used for canning on the mix.  Add mixture to freezer safe containers and label contents and date.  Don’t leave slaw in the freezer for longer than 6 months.

Summary

Recipe Name

Spicy Slaw

Heidi Kleiber

Published On

2018-04-08

Preparation Time

30M

Cook Time

5M

Total Time

35M