4.0 from 3 votes
Pickle Slaw
Recipe for deli-style Pickle Slaw - coleslaw with cabbage, carrots, dill pickles and a creamy mayonnaise dressing. Perfect for picnics, barbecues.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 15 servings
Calories: 108 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds green cabbage, cored and shredded
- 1/2 cup peeled and shredded carrots
- 3/4 cup mayonnaise
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons dill pickle juice
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1/3 cup diced dill pickles
Instructions
- Combine the shredded cabbage and carrots in a large mixing bowl.
- In a small mixing bowl, whisk together mayonnaise, rice vinegar, sugar, dill pickle juice, salt, and cayenne pepper.
- Pour the dressing over the cabbage and add the diced dill pickles. Stir and toss the salad till all of the cabbage is evenly coated with dressing.Place coleslaw in the refrigerator for at least 2 hours, up to overnight, stirring every so often.
- The dressing will collect in the bottom of the bowl over time. Just before serving, stir to redistribute the dressing throughout the salad. Serve cold.
Cup of Yum
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
7g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
238mg
(10%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
790IU
(16%)
Vitamin C
22.4mg
(25%)
Calcium
29mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 7g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 238mg | 10% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 29mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.