Pickleback Slaw
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (8 servings)
221 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 593 milligrams sodium
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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- 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.
Private Notes
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Cooking Notes
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!
NW Chadwick
If you can find it in the North, try our Southern favorite Duke's Mayonnaise. You won't believe how good it is, better than anything other than Granny's homemade. You love our old standby sweet potatoes, now you are all eating kale, the scourge of the South, so do try Duke's -- I heard from someone in Chicago that they had found it there. Be brave, try it.
Lisa Morrison
Pickle juice! The secret to my late Aunt Mary's potato salad - best stuff on Earth ☺️
David Brewster
Fresh out of pickle juice, so I used same amount juice from a jar of capers, along with a healthy tablespoon of capers. That added the right touch of sour and combined nicely with the other flavors.
Harriet Weinstein
What can I use instead of pepper sauce? I hesitate to buy it because not sure how often I will use it. I am making this slow this weekend.
Dr. Bea
This is now a staple. However, I've changed it around a bit. I get the big bags of slaw from Costco, throw away the awful poppy seed dressing that is included and make the above dressing, but with some buttermilk. I also add more grated carrots and maybe the apple., but not always. love this salad, and with Costco's help, it has become very easy to have frequently.
Win
What kind of pickle juice? Sweet, bread and butter or dill? Thanks.
Stephen
This is a great slaw. It can be given extra bite by using the juice from peperoncini or other peppers with heat. However, I would like to be a fly on the wall and witness someone go from start to finish (cutting apples into matchsticks?) in 20 minutes -- and emerge with 10 fingers.
Teri
Instead of apples, I used a jicama. Also, added a little brown sugar (I like my slaw a little on the sweet side). It was delicious! The Jicama was perfect!
dibryan chitwood
What sort of pickles or pickle relish do you use--dill, sweet, bread and butter, etc? Thanks.
Rudesalr
Would this be dill pickle or sweet pickle juice?
Sharon
Excellent! Everyone loved it and it was all gone quickly. We eat mostly vegan and used Veganaise instead of real mayonnaise and tasted great. Kicked up the hot sauce slightly to give it more spice. A keeper.
Afaben
How about trying this with sauerkraut juice (from homemade kraut) instead of the pickle juice? Would it work?
Valerie
Made this tonight! Perfect recipe …I like acid so added a bit more pickle brine and vinegar and also added a few very thin slices of red onion per suggestion of another reviewer. It was Excellent! Add a couple of extra grinds of fresh pepper! Wonderful
Sara Likestocook
Love it! Has to be cold though, in my opinion, to taste right.
Alexandra W.
I think it would be helpful to have a measurement like 2-3 cups rather than "1 small head" green cabbage.
Mark Lynn
Add a generous spoonful of celery seeds to the dressing. They add great flavor. Also, I need more mayo in my slaw. Or sour cream. Or both. The coleslaw in your photo looks absolutely naked! I'm used to the creamier coleslaw I grew up getting at clam shacks in northeastern MA. It's right when it looks like it's been smeared with a healthy dose of sunscreen.
Thanos Dill!
Kraft is a better mayonnaise for coleslaw.
Tharakutty
Delicious! I could have skipped the apples but red onion is a lovely addition. I used a pre bagged (undressed) slaw mix. Love the faint pickle taste and the tang of the ACV! I used Tabasco chipotle pepper sauce. Will definitely make it again!
Lindy
Used 2 tsps Cholula hot sauce
Deb
How finely are the carrots grated?
Reena
Perhaps it’s just the size of cabbages available in my area, but this makes a truly absurd amount of coleslaw. I halved the recipe, and it still yielded two large 8 cup bowls worth.
EA
Doubled the dressing as it seemed dry when first mixed - as it sat for a bit, it softened and didn’t need the extra dressing after all - so, follow the recipe and give it a minute, it will all come together…
Jenn
Great recipe. Cut down on mayonnaise and subbed in some Greek yogurt. I grated the apple instead of matchsticks
Great for Potlucks
This came together very quickly and made a ton. (Maybe my cabbage was not small enough?) The dressing was perfect as is—Frank’s Red Hot is a must—and the right amount to maintain crispness. It would also be good as a topping for tacos, burgers, hot dogs, etc. Given the quantity, it would be best for a large group. We are going to be eating it all week!
Andy Mc
Any ideas about volume of two small cabbages? I so appreciate recipes that use volume or weight.
19th Century Punk
I think this is delicious! I used dill pickle juice and cosmic crisp apples.
Jill
I really didn't like this. I like mayonnaise, but this was too heavy on the mayonnaise, and I didn't like the pickle juice, though I did use caper juice. I ended up throwing it away.
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