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)
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.
