Pickle Slaw Recipe

Pickle Slaw
Lucy Schaeffer

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

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

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.

Nutrition

Calories per serving:

157 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

8%

Servings:

4
  • Fat 60g 92%
  • Carbs 21g 7%
  • Saturated 0g 1%
  • Fiber 7g 27%
  • Sugars 10g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 4g 7%
  • Cholesterol 30mg 10%
  • Sodium 1,759mg 73%
  • Calcium 178mg 18%
  • Magnesium 42mg 11%
  • Potassium 686mg 20%
  • Iron 2mg 9%
  • Zinc 1mg 4%
  • Phosphorus 93mg 13%
  • Vitamin A 317µg 35%
  • Vitamin C 85mg 141%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 72µg 18%
  • Vitamin E 0mg 2%
  • Vitamin K 119µg 149%
See detailed nutritional info Have a question about nutritional data? Let us know.
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