Sunday, October 29, 2017

New York Times Pickleback Slaw (Vegan)

"Pickle back" is a bar term where a shot of pickle juice follows an alcoholic drink. It's a catchy name for this New York Times recipe that adds a generous amount of pickle juice to the creamy dressing ~ along with Dijon mustard, apple cider vinegar and Frank's Hot Sauce.

It might the dressing, or the unexpected addition of Grannie Smith apples, that elevate the slaw to restaurant quality. It's a perfect side dish for turkey or ham, and the dressing alone is also delicious on lettuce salads and veggie wraps.

My Paleo Marin Rating: 4.8 Persimmons


1 small head of green cabbage
1 small head of red cabbage
2 carrots, peeled and grated
2 tart apples, like Grannie Smith, peeled, cored and cut into matchsticks


1/2 cup vegan mayonnaise, preferably Vegenaise Grapeseed Mayo
3 tablespoons sweet pickle relish, or juice from pickle jar
1 tablespoon Dijon mustard, preferably Edmond Fallot
1 tablespoon apple cider vinegar
2 teaspoons hot sauce, preferably Frank's Hot Sauce
Kosher salt, to taste
Freshly ground black pepper, to taste


1. Remove outer leaves of the cabbages. Cut in half, then in half again. Slice into thin ribbons. Mix with carrots and apples in a nonreactive bowl.

2. In a separate bowl, whisk together the Dressing ingredients. 

3. Pour the dressing over the cut vegetables, and taste for seasoning. Salad can be covered and stored in the fridge. Toss again before serving. 

#paleo #vegan #vegetarian #salad #slaw #sidedish #Vegenaise #glutenfree #dairyfree 

New York Times recipe link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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