Pickleback Slaw Recipe

Name: Pickleback Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup mayonnaise, preferably homemade or Hellmanns; 3 tablespoons juice from a pickle jar, or of pickle relish; 1 tablespoon Dijon mustard; 1 tablespoon cider vinegar; 2 teaspoons pepper sauce, like Franks, or to taste; Kosher salt; Ground black pepper

Servings: persons

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
1/2 cup mayonnaise, preferably homemade or Hellmanns
3 tablespoons juice from a pickle jar, or of pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Franks, or to taste
Kosher salt
Ground black pepper

1
Cut the cabbages in half and remove the core from each side.
2
Cut each half in half and slice each resulting quarter into thin ribbons.
3
Mix with carrots and apples in a large nonreactive bowl.
4
In a separate bowl, whisk together the remaining ingredients.
5
Pour the dressing over the cabbage and toss.
6
Season to taste.
7
The coleslaw may be covered with plastic wrap and refrigerated.
8
Toss again before serving.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pickleback Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pickleback Slaw

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