Pickleback Slaw

The best slaw I had in America. Really Delicious!

Pickleback Slaw


    1 small head green cabbage
    1 small head red cabbage
    2 carrots, peeled and grated
    2 tart apples, like Granny Smith, peeled and cut into matchsticks
    ½ cup mayonnaise, preferably homemade or Hellmann’s
    3 tablespoons juice from a pickle jar, or of pickle relish
    1 tablespoon Dijon mustard
    1 tablespoon cider vinegar
    2 teaspoons pepper sauce, like Frank’s, or to taste (I did not use)
    Kosher salt
    Ground black pepper

Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. I massaged salt into cabbage before adding apples and carrots) Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving .

Recipe comes from New York Times