Pickle Slaw Recipe


Nutrition

Cal/Serving: 157
Daily Value: 8%
Servings: 4

Low-Carb
Sugar-Conscious, Kidney-Friendly, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat15g23%
Saturated0g0%
Carbs5g2%
Fiber2g7%
Sugars3g0%
Protein1g2%
Cholesterol8mg3%
Sodium465mg19%
Calcium39mg4%
Magnesium11mg3%
Potassium162mg5%
Iron0mg3%
Zinc0mg1%
Phosphorus22mg3%
Vitamin A1611IU32%
Vitamin C21mg34%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg5%
Folic Acid (B9)15µg4%
Vitamin E0mg1%
Vitamin K38µg48%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Pickle Slaw
Lucy Schaeffer

A crunchy and spicy topping that works well on top of these barbecued beef sandwiches

5
Ratings4

INGREDIENTS

  • 1 cup thinly shredded green cabbage
  • 1 cup thinly shredded red cabbage
  • 1 cup julienned baby dill pickles
  • ½ cup julienned carrots
  • 1/3 cup thinly sliced red onion
  • 2 jalapeños, very thinly sliced
  • 1/3 cup mayonnaise
  • 1 tablespoon cider vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon smoked or kosher salt
  • ¼ teaspoon coarsely ground black pepper

DIRECTIONS

In a large bowl, stir together the cabbages, pickles, carrots, onion, and jalapeños. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper.

Pour the dressing over the vegetables and toss until well mixed. Cover and refrigerate the slaw for at least 30 minutes to marinate.

Recipe Details

Adapted from "Simply Done, Well Done" by Aaron McCargo (Wiley, 2011). 

Servings: 4

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