Spicy Cabbage Slaw (vegan)

Spicy Cabbage Slaw (vegan)

[Photographs: J. Kenji Lopez-Alt]

Note: for a spicier version, use a habanero pepper. For a milder version, use the jalapeño, or no chili at all.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:Makes about 2 quarts
  • Active time: 15 minutes
  • Total time:1 hour


  • 2 quarts finely shredded white or savoy cabbage (about 1 small head)
  • 1 cup finely grated carrot (about 1 medium)
  • 1 cup thinly sliced red onion (about 1 small)
  • Kosher salt
  • 3 cups white vinegar
  • 1/4 cup sugar
  • 2 allspice berries
  • 1 habanero (or Scotch bonnet) pepper or jalapeño pepper, split in half (see note)


  1. 1.

    Combine cabbage, carrot, red onion, and 2 tablespoons kosher salt in a large bowl. Massage salt into vegetables. Set aside. Combine vinegar, sugar, allspice, pepper, and 1 cup water in a saucepan and bring to a boil over medium-high heat. Pour boiling liquid over cabbage mixture, then place a paper towel directly on top of surface, pressing down until it is saturated to keep the cabbage submerged. Let rest at room temperature until cool. Transfer to a sealed container and refrigerate until ready to use. Slaw will keep for about 2 weeks.