Pickleback Slaw

2016-04-01
coleslaw

 

Source: cooking.nytimes.com

Course: Side Dishes

Cook Time: 20 min

Total Time: 20 min

Serves: 6

Ingredients

  • 1 small head green cabbage
  • 1 small head red cabbage
  • 2 carrots peeled and grated
  • 2 tart apples like Granny Smith, peeled and cut into matchsticks
  • 12 cup mayonnaise preferably homemade or Hellmann’s
  • 3 tablespoons juice from a pickle jar or of pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 teaspoons pepper sauce like Frank’s, or to taste
  • Kosher salt
  • Ground black pepper

Directions

  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.

Recipe Type: Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

    Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

  • Lemon Poppyseed Broccoli Salad

    Lemon Poppyseed Broccoli Salad

  • Cucumber, Tomato, and Avocado Salad

    Cucumber, Tomato, and Avocado Salad

  • bistro salad with root vegetables

    Bistro Salad with Roasted Vegetables

  • kale and citrus salad

    Kale & Citrus Salad

Archives Tags

Leave a Reply

Your email address will not be published. Required fields are marked *