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

Daily value:

8%

Servings:

4
  • Fat 15g 23%
  • Carbs 5g 2%
  • Saturated 0g 0%
  • Fiber 2g 7%
  • Sugars 3g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Cholesterol 8mg 3%
  • Sodium 440mg 18%
  • Calcium 44mg 4%
  • Magnesium 11mg 3%
  • Potassium 172mg 5%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 23mg 3%
  • Vitamin A 79µg 9%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 18µg 4%
  • Vitamin E 0mg 1%
  • Vitamin K 30µg 37%
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