Pickleback Slaw

Name: Pickleback Slaw
Total time: 20 min
Yield: 6 to 8 servings
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; 1/2 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

By Sam Sifton

Total Time: 20 minutes
Rating: 5(2,315)
Comments: Read comments

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

1small head green cabbage
1small head red cabbage
2carrots, peeled and grated
2tart apples, like Granny Smith, peeled and cut into matchsticks
½cup mayonnaise, preferably homemade or Hellmann’s
3tablespoons juice from a pickle jar, or of pickle relish
1tablespoon Dijon mustard
1tablespoon cider vinegar
2teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Ground black pepper

Ingredient Substitution Guide

Preparation

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.
Step 2
In a separate bowl, whisk together the remaining ingredients.
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

2,315 user ratings

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Comments

Judith Bluysen8 years ago

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.)

Manthra8 years ago

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.

Bert8 years ago

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!

Lisa Witteman1 week ago

Perhaps our cabbage were on the larger side. We doubled all the dressing ingredients. As with most cooking, taste and adjust for your ingredients and taste.

Eric Halvorson6 months ago

Great recipe! I double the pickle juice and add some dill - why not? Also - most supermarkets aren’t selling “small” cabbage heads. We use 1 Napa and 1/2 purple. The type of mayo doesn’t make a big difference here IMO.

Jackie7 months ago

best coleslaw..... made it for my mother who hates anything with veggies.... she ate it up.

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