Pickleback Slaw

By Sam Sifton

Published April 15, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(2,423)
Comments
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Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.

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Ingredients

Yield:6 to 8 servings

  • 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

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

21 grams carbs; 11 milligrams cholesterol; 221 calories; 4 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 6 grams fiber; 593 milligrams sodium; 4 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    In a separate bowl, whisk together the remaining ingredients.

  3. Step 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.

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Ratings

5 out of 5
2,423 user ratings
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Comments

Judith Bluysen

Replace the apple with diced red &/or green pepper, sprinkle in a tsp or 2 of caraway seeds, double the vinegar/pickle juice, bring it with the mustard, S&P to a boil, pour it over the veggies to slightly wilt them. Allow to marinate an hour or more in fridge, then add mayo and mix with hands. (Lick hands before serving.)

Manthra

Pepper sauce lasts FOREVER in your fridge. Truly forever. Get the smallest, cheapest bottle you can find, stick it in the door and forget it. You'll come up with something to do with it as time goes by. It's awesome stuff, put in almost anything: pasta, various kinds of bisque, creamed items, sauces, soups, sandwich condiments, seafood, and on and on.

Bert

Now my go-to cole slaw recipe. Keeps its crunch - no pools of dressing accumulating at the bottom of the bowI. I like adding thinly sliced jalapeno pepper and red onion. Dill or sweet pickle juice both work. All good!

allie

Don’t mix it until day of for crispness. I used two 9 oz bag of pre-cut cabbage and carrots (no dressing) from trader joes and it was the perfect amount. I don’t think this recipe needs apples so I’d mark that optional. I love there is no sugar/sweet- great recipe!

Marika

What about using Kewpie mayo?

Dona

I like to add dill pickle juice to egg salad

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