Pickled okra slaw
This non-mayonnaise slaw brings some textural and flavorful excitement to the mix from the additions of pickled okra and the brine that it soaks in. Jazz up your next burger or hot dog with this tasty slaw.
recipe added: Jul 03, 2026 | edited: Jul 03, 2026
PREP TIME
15 minutes
15 minutes
TOTAL TIME
15 minutes
15 minutes
Cook Mode (keep screen awake)
Ingredients:
- 1 head cabbage, shredded
- 10 to 15 pickled okra spears, roughly chopped
- 1⁄3 cup pickled okra liquid
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1⁄2 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Directions:
Add your shredded cabbage to a large bowl. If you have a food processor, don't forget that some of them have a shredding feature. Use that to shred if you can. Makes things quick.
Add roughly chopped pickled okra, okra liquid, apple cider vinegar, olive oil, honey, Dijon mustard, celery seed, salt, and black pepper to your bowl and mix with a spoon to combine everything thoroughly.
You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else at this time.
Store in a container in the refrigerator for up to a week.