These pickled cabbage slaw cups bring restaurant-quality flavor to your table with minimal effort. I created this pickled cabbage slaw cups recipe after craving something tangy, crunchy, and fresh that didn’t require turning on the oven. The quick pickle brine transforms ordinary cabbage into something special, and serving it in crispy cups makes every bite an adventure.
SERVES: 4 | PREP: 25 MIN | COOK: 5 MIN | TOTAL: 30 MIN (plus 2 hours chilling)
Ingredients
For the Pickled Slaw:
| Ingredient | Amount |
|---|---|
| Green cabbage, shredded | 4 cups |
| Red cabbage, shredded | 2 cups |
| Carrots, julienned | 1 cup |
| Red onion, thinly sliced | 1/2 cup |
| Fresh cilantro, chopped | 1/4 cup |
For the Quick Pickle Brine:
| Ingredient | Amount |
|---|---|
| White vinegar | 1 cup |
| Water | 1/2 cup |
| Granulated sugar | 1/3 cup |
| Kosher salt | 2 tablespoons |
| Black peppercorns | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| Garlic cloves, smashed | 3 cloves |
For the Cups:
| Ingredient | Amount |
|---|---|
| Wonton wrappers | 16 wrappers |
| Vegetable oil for brushing | 2 tablespoons |
| Sesame seeds for garnish | 1 tablespoon |
| Green onions, sliced | 2 stalks |
Step-by-Step Instructions
Phase 1: Preparing the Vegetables (5 minutes)
Step 1: Place your shredded green cabbage and red cabbage in a large mixing bowl. I use a mandoline for super-thin, even shreds, but a sharp knife works perfectly fine. The thinner your cabbage, the better it absorbs the pickle brine.
Step 2: Add your julienned carrots to the bowl with the cabbage. Carrots add sweetness and a gorgeous pop of orange color that makes these pickled cabbage slaw cups look amazing. Cut them about the same thickness as matchsticks.
Step 3: Toss in your thinly sliced red onion. The onion will mellow out in the brine and add a nice sharpness. If raw onion is too strong for you, soak the slices in cold water for 5 minutes first, then drain well.
Step 4: Mix all the vegetables together gently with your hands. You want everything evenly distributed so every bite of your pickled cabbage slaw cups has all the colors and flavors.
Phase 2: Making the Quick Pickle Brine (5 minutes)
Step 5: Grab a medium saucepan and combine your white vinegar, water, sugar, and salt. Place it over medium-high heat. The vinegar smell will be strong, so turn on your kitchen fan.
Step 6: Add the black peppercorns, red pepper flakes, and smashed garlic cloves to the pot. These aromatics transform a basic brine into something restaurant-worthy. Smashing the garlic releases way more flavor than just slicing it.
Step 7: Stir the mixture constantly until the sugar and salt completely dissolve. This takes about 3-4 minutes. You’ll know it’s ready when you can’t see any sugar crystals at the bottom of the pan and the liquid looks clear.
Step 8: Once dissolved, bring the brine to a full rolling boil. Let it boil for 1 minute to really infuse those spices. The kitchen will smell incredible right now.
Phase 3: Pickling the Slaw (2 hours inactive time)
Step 9: Pour the hot brine directly over your cabbage mixture in the bowl. Use a spoon to push down any vegetables floating on top. Everything needs to be submerged in the brine to pickle evenly.
Step 10: Let the bowl sit on your counter for 15 minutes while you prepare the wonton cups. The vegetables will start wilting slightly, which is exactly what you want. They’ll become tender but still maintain their crunch.
Step 11: After 15 minutes, cover the bowl with plastic wrap and transfer it to your refrigerator. Let the pickled cabbage slaw cups mixture chill for at least 2 hours. I usually make mine in the morning to serve at dinner. The longer it sits, the more flavorful it becomes.
Phase 4: Making the Crispy Cups (15 minutes)
Step 12: Preheat your oven to 375°F. While it heats, grab a muffin tin and turn it upside down. Yes, upside down! We’re going to drape the wonton wrappers between the muffin cups to create bowl shapes.
Step 13: Brush both sides of each wonton wrapper lightly with vegetable oil. Don’t skip this step or they won’t get crispy. Place each oiled wrapper between two muffin cups, pressing gently to create a bowl shape with ruffled edges.
Step 14: Bake the wonton cups for 8-10 minutes until they’re golden brown and crispy. Watch them carefully after 7 minutes because they go from perfect to burned very quickly. You want them to look like golden autumn leaves.
Step 15: Remove the muffin tin from the oven and let the cups cool for 2 minutes before carefully lifting them off. They’ll firm up even more as they cool. If you try to remove them too soon, they might crack.
Phase 5: Assembly and Serving (5 minutes)
Step 16: Take your pickled slaw out of the refrigerator. Use a slotted spoon to scoop the vegetables out, letting excess brine drip back into the bowl. You want the slaw moist but not dripping wet, or it’ll make your cups soggy.
Step 17: Stir in the fresh cilantro right before serving. Adding it at the end keeps the cilantro bright green and fresh-tasting instead of wilted.
Step 18: Spoon a generous amount of the pickled cabbage slaw into each wonton cup. Don’t overfill them or they’ll be hard to eat. About 1/3 cup per wrapper is perfect.
Step 19: Sprinkle each filled cup with sesame seeds and sliced green onions. These final touches add nutty flavor and a restaurant-quality presentation.
Step 20: Serve your pickled cabbage slaw cups immediately while the wonton cups are still crispy. The contrast between the crunchy cup and tangy slaw is what makes this recipe special. Once assembled, these are best eaten within 30 minutes.
Chef’s Notes
Brine Temperature Matters: Pouring hot brine over the vegetables jump-starts the pickling process and helps them soften just enough while maintaining their crunch. Cold brine would take much longer to achieve the same effect.
Cup Alternatives: If you don’t have a muffin tin, you can make these pickled cabbage slaw cups using small oven-safe bowls turned upside down. Just drape the oiled wonton wrappers over the bottom of each bowl and bake the same way.
Leftover Brine Gold: Don’t throw away that pickle brine! You can reuse it once more for quick-pickling cucumbers, radishes, or even hard-boiled eggs. Store it in the fridge for up to 1 week.
Make-Ahead Strategy: The pickled slaw actually gets better after 24 hours in the fridge. The wonton cups can be made up to 2 days ahead and stored in an airtight container at room temperature. Just assemble right before serving.
Nutrition Information (Per Serving)
Calories: 185 | Protein: 4g | Carbohydrates: 32g | Fat: 5g | Fiber: 4g | Sodium: 890mg | Sugar: 12g
Note: Nutrition calculated for complete serving including wonton cup and pickled slaw
Creative Variations
Asian-Inspired Cups: Add 2 tablespoons rice vinegar and 1 tablespoon soy sauce to your brine. Top the filled cups with crispy fried shallots and a drizzle of sriracha mayo. If you love Asian flavors, try my cabbage alfredo bites for another creative appetizer.
Spicy Mexican Version: Replace cilantro with fresh mint and add 1 teaspoon cumin seeds to the brine. Top with crumbled queso fresco and a squeeze of lime. Serve with tortilla chips on the side.
Sweet and Tangy Twist: Add 1/4 cup honey to your brine and use apple cider vinegar instead of white vinegar. Toss in some dried cranberries with the vegetables. Top with toasted pecans for a holiday-worthy appetizer.
Mediterranean Style: Use red wine vinegar in the brine and add 1 teaspoon dried oregano. Mix in some kalamata olives and feta cheese when you add the cilantro. For more Mediterranean cabbage ideas, check out my miso cabbage skewers recipe.
Storage & Reheating
Refrigerating Pickled Slaw: Keep the pickled cabbage mixture in its brine in an airtight container in the refrigerator for up to 5 days. The vegetables will become more pickled over time, which some people prefer. Always use a clean spoon when scooping out slaw to prevent contamination.
Storing Wonton Cups: Once completely cooled, store the baked wonton cups in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent them from sticking together. Don’t refrigerate the cups or they’ll get soft.
Refreshing Soggy Cups: If your wonton cups lose their crispness, pop them back in a 350°F oven for 3-4 minutes. They’ll crisp right back up and taste freshly made.
Freezing Note: I don’t recommend freezing these pickled cabbage slaw cups. The cabbage loses its crisp texture when frozen and thawed, and the wonton cups don’t freeze well. This is a recipe best enjoyed fresh.
Troubleshooting Common Problems
Problem: My pickled slaw is too salty The solution is diluting the brine. If your pickled cabbage tastes too salty after chilling, drain off half the brine and add 1/4 cup fresh water and 1 tablespoon sugar. Stir well and let it sit for another 30 minutes. This balances the saltiness without losing the pickle flavor.
Problem: The wonton cups are soggy This happens when you fill them too early. Always assemble pickled cabbage slaw cups right before serving, never more than 30 minutes in advance. Also, make sure you’re draining the slaw really well with that slotted spoon. If they’re already soggy, there’s no saving them—make a fresh batch of cups.
Problem: My cabbage isn’t getting pickled The brine needs to be hot when poured over the vegetables. If you let it cool first, the pickling process takes much longer. Reheat the brine to boiling and pour it over fresh vegetables. Room temperature sitting time is also important—don’t skip that 15 minutes before refrigerating.
Problem: The wonton wrappers are burning before they crisp Your oven temperature is probably running hot. Lower the temperature to 350°F and bake for 10-12 minutes instead. Every oven is different. Watch them closely after the 7-minute mark and remove them when they’re light golden brown, not dark brown.
Problem: My vegetables are too soft and mushy You probably let them pickle too long in hot brine. Next time, get that bowl into the fridge faster. If you want really crunchy pickled cabbage slaw cups, only pickle for 2-3 hours maximum. The longer pickling times create a softer, more traditional pickled vegetable texture.
Equipment Essentials
- Large mixing bowl (at least 3-quart capacity)
- Medium saucepan with lid
- Mandoline slicer (optional, but makes prep faster)
- Sharp chef’s knife and cutting board
- Standard 12-cup muffin tin
- Pastry brush for oiling wonton wrappers
- Slotted spoon for serving
- Measuring cups and spoons
- Plastic wrap for covering bowl
- Airtight container for storage
Shopping List
Produce Section:
- 1 medium green cabbage
- 1 small red cabbage
- 3 large carrots
- 1 red onion
- 1 bunch fresh cilantro
- 1 bunch green onions
- 1 head garlic
Pantry Aisle:
- White vinegar
- Granulated sugar
- Kosher salt
- Black peppercorns
- Red pepper flakes
- Sesame seeds
- Vegetable oil
Refrigerated/Freezer Section:
- Package of wonton wrappers (usually near tofu)
Success Secrets
1. Temperature Contrast is Key: The hot brine hitting cold vegetables creates the perfect pickle texture. Don’t let your brine cool down before pouring it over the cabbage mixture.
2. Thickness Matters: Cut all your vegetables roughly the same size so they pickle evenly. Thick chunks will stay raw while thin pieces get mushy.
3. The Two-Hour Minimum Rule: Your pickled cabbage slaw cups need at least 2 hours chilling time for the flavors to develop properly. Plan ahead and make the slaw in the morning for evening serving.
4. Drain, Don’t Dump: Always use a slotted spoon to serve the pickled slaw. Excess brine makes wonton cups soggy within minutes. Pat the slaw with paper towels if it seems extra wet.
5. Assembly Line Approach: When making these pickled cabbage slaw cups for a party, set up an assembly station. Arrange empty cups on a platter, fill them all at once, then garnish quickly. This keeps your cups crispy and lets you serve hot appetizers fresh from the kitchen.
