New York-style deli slaw
- Alice Shields
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Serves 6
Easy
Prep: 15 mins
No cook
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Combine pickles, dill and mustard – the staples of New York delis – in this punchy slaw. If you don’t have enough brine in your pickle jar, use white wine vinegar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ medium red cabbage
(about 500g)
-
½ red onion
finely sliced
-
1 carrot
grated
-
long, flat pickles
finely chopped, plus 1 tbsp brine from the jar, or white wine vinegar
-
small handful of dill
roughly chopped
For the dressing
- 100g mayonnaise
- 2 tbsp American-style mustard
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Nutrition: Per serving
- kcal153
- fat13g
- saturates1g
- carbs6g
- sugars5g
- fibre4g
- protein2g
- salt0.56g
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Method
-
step 1
Remove and discard the cabbage core, then thinly slice the cabbage. Tip into a large bowl and mix with the red onions, carrot, pickles and most of the dill.
-
step 2
For the dressing, combine the mayonnaise, mustard, pickle brine or vinegar and plenty of seasoning. Toss with the slaw mixture to coat all the veg. Will keep chilled for up to two days. Just before serving, scatter over the remaining dill.
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