Equipment
Ingredients
Slaw
- 100 g green cabbage, thinly sliced
- 100 g red cabbage, thinly sliced
- 150 g carrot, grated
- 2 apple, matchsticks
Dressing
- 114 g mayonnaise
- 45 ml pickle juice
- 15 g dijon mustard
- 15 ml cider vinegar
- 5 g pepper sauce
- 3 g fine sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 149 kcal
- Protein
- 1 g
- Carbohydrates
- 9 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 420 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 7 mg
- Potassium
- 181 mg
- Calcium
- 24 mg
- Iron
- 0.4 mg
- Magnesium
- 10 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 207 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.4 mg
- Folate
- 9 mcg
- Water
- 81 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vegetables and apples: Halve the green and red cabbages, remove the cores, and slice each quarter into thin ribbons using a knife. Grate the peeled carrots using a grater. Peel and cut the tart apples into matchsticks. Combine the shredded cabbage, grated carrots, and apple matchsticks in a large nonreactive bowl.
Make the dressing: In a separate medium bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, cider vinegar, and pepper sauce. Season with the fine sea salt and freshly ground black pepper to taste.
Combine and serve: Pour the dressing over the cabbage mixture and toss well to coat evenly. Taste and adjust seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again just before serving.
Chef's Notes
- Use a good quality pickle juice for best flavor.
- For extra flavor, add a teaspoon of celery seeds to the dressing.
- This slaw is a great accompaniment to sandwiches, burgers, or grilled meats.
- For a more tender slaw, massage the cabbage with a little salt before adding the other ingredients.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator. Toss again just before serving.
Troubleshooting
Slaw is too watery.
Cause: The cabbage was not properly dried after slicing, or the slaw was dressed too far in advance.
Fix: If the slaw is watery, drain off excess liquid before serving. You can also lightly salt the cabbage and let it sit for 15-30 minutes to draw out moisture, then rinse and dry before combining with other ingredients.
Prevention: Make sure to dry the cabbage after slicing. Dress the slaw just before serving, or add the dressing in stages.
Slaw is too acidic.
Cause: Too much cider vinegar.
Fix: Add a pinch of sugar or a small amount of mayonnaise to balance the acidity.
Prevention: Taste the dressing and adjust the amount of cider vinegar to your preference.
Slaw is bland.
Cause: Insufficient seasoning.
Fix: Add more salt, pepper, or pepper sauce to enhance the flavors.
Prevention: Season the dressing and slaw to taste.
Cultural Context
Coleslaw is a side dish popular in many cultures, especially in the US and Europe. This version incorporates the trendy 'pickleback' flavor profile.
