Pickleback Slaw
Published April 15, 2014
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small head green cabbage
1 small head red cabbage
2 carrots, peeled and grated
2 tart apples, like Granny Smith, peeled and cut into matchsticks
½ cup mayonnaise, preferably homemade or Hellmann’s
3 tablespoons juice from a pickle jar, or of pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Ground black pepper
Nutritional analysis per serving (6 to 8 servings)
21 grams carbs; 11 milligrams cholesterol; 221 calories; 4 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 6 grams fiber; 593 milligrams sodium; 4 grams protein; 12 grams sugar
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.
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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.
If you can find it in the North, try our Southern favorite Duke's Mayonnaise. You won't believe how good it is, better than anything other than Granny's homemade. You love our old standby sweet potatoes, now you are all eating kale, the scourge of the South, so do try Duke's -- I heard from someone in Chicago that they had found it there. Be brave, try it.
Based on comments, I added about 50% more pickle juice and vinegar, some sliced red pepper, and a bit of brown sugar and celery seed. Delicious!
The only slaw recipe we ever use! I get the precut slaw mix in a bag and just use the recipe for the sauce. Omit the apple and double the pickle juice. Perfect!
Don’t mix it until day of for crispness. I used two 9 oz bag of pre-cut cabbage and carrots (no dressing) from trader joes and it was the perfect amount. I don’t think this recipe needs apples so I’d mark that optional. I love there is no sugar/sweet- great recipe!