Coleslaw with pickles
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 498, total fat 40 G., saturated fats 6 G., proteins 3 G., carbohydrates 36 G., fiber 5 G., cholesterol 2 mg, sodium 679 mg, sugar 30 G.
Calories 498, total fat 40 G., saturated fats 6 G., proteins 3 G., carbohydrates 36 G., fiber 5 G., cholesterol 2 mg, sodium 679 mg, sugar 30 G.
Coleslaw is often served with burgers or fried chicken and is loved for its juiciness and refreshing flavor. This recipe adds pickles to the coleslaw, adding an even more tart and complex flavor. You can even add a splash of pickle juice from the jar if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups honey
- 0.5 tbsp. rice vinegar
- 2 tablespoons mayonnaise
- 1 tbsp hot mustard
- 1 cup extra-virgin olive oil
- 1 head (900 g) white cabbage, shredded (about 12 cups)
- 1 small red onion, thinly sliced
- 1 cup Chinese celery or celery leaves, coarsely chopped
- Any pickled cucumbers, sliced, plus brine, optional
We recommend
Recipes with similar ingredients: white cabbage, red onion, pickled cucumber, rice vinegar, honey
Cooking the dish according to the recipe:
- Combine honey, vinegar, mayonnaise, and mustard in a small bowl. Gradually drizzle in the oil, whisking until emulsified. Season generously with salt and pepper. Alternatively, combine the honey, vinegar, mayonnaise, and mustard in a glass jar with a lid, cover, and shake well. Add the oil and shake well again.
- Combine the cabbage, red onion, celery leaves, and pickles in a large bowl. Pour the dressing over the vegetables and toss well. Taste and season with salt and pepper. For extra flavor, add a little of the pickle juice. Refrigerate until ready to serve.
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