A creamy, tangy dill pickle coleslaw, spiced up with jalapeño pepper, perfect as a side dish or topping.
Ingredients
- 45 ml Mayonnaise
- 30 ml Cider vinegar
- 25 g Sugar
- 5 g Kosher salt (Morton-style)
- 1 tsp Red jalapeño pepper flakes (or 2.5 ml crushed red pepper flakes)
- 2 l Green cabbage (finely sliced)
- 110 g Carrot (peeled, coarsely grated)
- 480 ml Dill pickles (coarsely chopped)
- 2 g Fresh dill (chopped)
- to taste Pickle slices or chips (for serving)
- to taste Extra fresh dill (for serving)
Method
- Prepare the creamy dressing according to the sub-recipe above.
- Thinly slice the quarter head of green cabbage into strips.
- Peel and coarsely grate the carrot.
- Coarsely chop the dill pickles.
- Finely chop the fresh dill.
- Add the cabbage, carrot, chopped pickles, and dill to the bowl containing the dressing. Mix well to coat all the vegetables.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (ideally up to 12 hours) so the flavors can develop.
- Just before serving, top the coleslaw with pickle slices or chips and extra fresh dill.
Nutrition
Per serving
- Energy
- 228 kcal
- Protein
- 10.16 g
- Carbohydrate
- 25.57 g
- Fat
- 10.32 g
- Fibre
- 9.54 g
- Calcium
- 493.27 mg
- Iron
- 4.74 mg
- Magnesium
- 91.34 mg
