Pickleback Slaw

Source: New York Times Cooking

Ingredients 

Number of Servings: 6-8

• 1 small head green cabbage 

• 1 small head red cabbage 

• 2 carrots, peeled and grated 

• 2 tart apples, peeled and cut into matchsticks 

• 1/2 cup mayonnaise 

• 3 Tbsp juice from pickle jar (or of pickle relish) 

• 1 Tbsp Dijon mustard 

• 1 Tbsp cider vinegar 

• 2 tsp pepper sauce 

• Kosher salt 

• Ground black pepper 

---

Directions

Prep Time: 20 min

Cook Time: 0 min

Total Time: 20 min

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. 

2. In a separate bowl, whisk together the remaining ingredients. 

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. 

---

Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 184.5cal – 9% DV

Sodium –  361.5g – 15% DV

Total Fat – 11.5g – 18% DV

Saturated Fat – 2g 

Trans Fat – 0g

Protein – 3g – 5% DV

Cholesterol – 5mg – 2% DV

Total Carbohydrates – 20g – 7% DV

Dietary Fiber – 5g – 21% DV

Sugars – 12g