Pickleback Slaw
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1small head green cabbage
- 1small head red cabbage
- 2carrots, peeled and grated
- 2tart apples, like Granny Smith, peeled and cut into matchsticks
- ½cup mayonnaise, preferably homemade or Hellmann’s
- 3tablespoons juice from a pickle jar, or of pickle relish
- 1tablespoon Dijon mustard
- 1tablespoon cider vinegar
- 2teaspoons pepper sauce, like Frank’s, or to taste
- Kosher salt
- Ground black pepper
Nutritional analysis per serving (8 servings)
221 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 593 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
- Step 2
In a separate bowl, whisk together the remaining ingredients.
- Step 3
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.
Private Notes
Comments
Replace the apple with diced red &/or green pepper, sprinkle in a tsp or 2 of caraway seeds, double the vinegar/pickle juice, bring it with the mustard, S&P to a boil, pour it over the veggies to slightly wilt them. Allow to marinate an hour or more in fridge, then add mayo and mix with hands. (Lick hands before serving.)
Pepper sauce lasts FOREVER in your fridge. Truly forever. Get the smallest, cheapest bottle you can find, stick it in the door and forget it. You'll come up with something to do with it as time goes by. It's awesome stuff, put in almost anything: pasta, various kinds of bisque, creamed items, sauces, soups, sandwich condiments, seafood, and on and on.
Now my go-to cole slaw recipe. Keeps its crunch - no pools of dressing accumulating at the bottom of the bowI. I like adding thinly sliced jalapeno pepper and red onion. Dill or sweet pickle juice both work. All good!
best coleslaw..... made it for my mother who hates anything with veggies.... she ate it up.
I used julienned green mango from Patel Brothers in Naperville, IL. Not all stores carry it. Buy it if you find it, mine lasted for at least two weeks in the fridge, it will have the skin on which has a very delicate texture and it does not oxidize into ugly goo. And it's pretty darn cheap. I've looked for rock hard green mango at regular grocery stores, ha. Couldn't find any, and I live in Chicago.
I'll admit, after reading the comments and considering my own dislike of sweet and sour flavors, I had my doubts. Still, I trust Sam Sifton's expertise and I was looking for a punchy side to serve with the delicate flavors of Lidey Heuck's baked cod. The only change I made was in the interest of time. I made the dressing the night before assembling and serving. Initially I found the dressing underwhelming. After resting overnight, the flavors fully developed into my new favorite cole slaw. What refrigerator magic is this?! I strongly recommend this simple modification in timing.
Advertisement