Pickled radish & bok choy slaw is a spicy, pickled slaw that’s the perfect topping for hot dogs, burgers, chicken or grilled tempeh. It’s a modern spin on a rustic way to preserve those farm fresh veggies.
I told you last Friday that this was the year I was tackling canning, preserving, pickling and all around making my own DIY pantry staples! I’m already off to a great start with drying my herbs to make homemade seasonings/rubs (more on that next week) and pickling these delicious veggies!
It’s amazing how much fun picking farm fresh veggies and turning them into something new is! And to note how BEAUTIFUL fresh veggies are. I mean, come on. Just look at those radishes shine! Choosing a fun colored veggie for my first pickling experiment was certainly a plus because it makes the end result look so pretty!
You can really change this pickled slaw recipe any way you want to sub out ingredients that are fresh in your region right now.
Not only did I make a slaw using my marinade of choice but I also chopped some of the veggies into small “chunks” to make a pickled salad for the perfect side to an Asian flavored taco! (see below)
I did a lot of research before tackling my first pickling experiment and decided to use Jamie Oliver’s pickling recipe for my base and built off of it.Print
Pickled Radish and Bok Choy Slaw
Pickled radish and bok choy slaw is a spicy, pickled slaw that’s the perfect topping for hot dogs, burgers, chicken or grilled tempeh. It’s a modern spin on a rustic way to preserve those farm fresh veggies.
- Prep Time: 40
- Total Time: 40
- 6 Organic Radishes
- 6 Organic Bok Choy Stems
- 4 cups white wine vinegar
- 4 cups water
- 2 tablespoons sea salt
- 3/4 cup organic extra virgin olive oil
- 1 tablespoon chili pepper flakes
- 1 tablespoon chopped oregano
- 4 diced cloves of garlic
- Use a vegetable peeler to shred the radish and bok choy into long, thin strips.
- Mix the strips of vegetables together and place in a large bowl.
- In a separate large bowl, mix together the olive oil, oregano and chili pepper flakes.
- You will need this marinade after the vegetables are done in the pickling liquid so set to the side for now.
- To make the pickling liquid, pour the vinegar, water and sea salt in a large stock pot on the stove.
- Bring to a boil.
- Place the peeled vegetable slices from the large bowl into the boiling pickling liquid.
- Leave in for around 3-5 minutes.
- Scoop out with a slotted spoon and place into the bowl with the marinade liquid.
- Toss the vegetables with the marinade.
- Scoop out the vegetables and stuff into sterilized mason jars.
- Take a little bit of the marinade and pour onto the top until the liquid reaches the lid.
- Seal tightly.
- Wait about one to two weeks to open them but you may open earlier. This allows time for the vegetables to really pickle and marinade in the flavors.
- When serving the slaw make sure to drain off the marinade.
- Stores for about 3 months in a cool, dark place!
- Calories: 1663
- Sugar: 2
- Sodium: 14352
- Fat: 163
- Saturated Fat: 23
- Unsaturated Fat: 136
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 3
- Cholesterol: 0
Make sure you label your jars describing what’s in them so you know down the road! If you start stocking up your pantry with new items it’ll be nice to know all of the things you’ve made in case you forget some of the ingredients. If you don’t have any labels on hand you can just use tape and a permanent marker like I did below!