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Pickle Slaw Recipe
May 26, 2011 @ 6:45 PM
Posted by
Daily Value: 4%
Servings: 4
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 89Daily Value: 4%
Servings: 4
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 7g | 10% |
| Saturated | 1g | 5% |
| Carbs | 7g | 2% |
| Fiber | 2g | 7% |
| Sugars | 4g | 0% |
| Protein | 1g | 2% |
| Sodium | 448mg | 19% |
| Calcium | 30mg | 3% |
| Magnesium | 9mg | 2% |
| Potassium | 170mg | 5% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 1% |
| Vitamin A | 2916IU | 58% |
| Vitamin C | 18mg | 30% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 16µg | 4% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 33µg | 42% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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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.
