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Pickle coleslaw with cabbage, carrot and mustard
A crisp cabbage slaw with carrot and dill pickles, dressed shortly before serving so it keeps some bite.
In this guide5 sections
Shred finely, dress later
Coleslaw becomes easier to eat when the cabbage is sliced thinly enough to bend around a fork. A sharp knife is enough; there is no need to turn it into tiny scraps in a processor. Pickles add sharpness, so this dressing needs only a small amount of lemon.
Yield: 6 side servings. Prep time: 25 minutes. Cook time: 0 minutes. Allow 10 minutes for the dressed slaw to settle. We would make this close to the meal if crunch is the priority. A bowl dressed overnight is softer, and no amount of extra dressing will put that snap back.
Ingredients
- 400 g (14 oz) white cabbage, core removed
- 150 g (5 oz) carrot, peeled
- 120 g (4 oz) drained dill pickles
- 100 g (3½ oz) shop-bought mayonnaise
- 75 g (2½ oz) plain Greek-style yoghurt
- 10 g (2 teaspoons) Dijon mustard
- 10 ml (2 teaspoons) lemon juice
- 5 g (1 teaspoon) sugar
- 5 g fresh dill, chopped
- ¼ teaspoon ground black pepper
Method
- Remove damaged outer cabbage leaves, wash the cabbage and dry it. Cut out the tough core, then slice the leaves very thinly across the grain. Shorten any exceptionally long strands so they fit comfortably on a fork.
Thin, short cabbage ribbons are easier to coat and eat. - Grate the carrot coarsely. Cut the pickles into fine matchsticks and blot away surface liquid. Put the cabbage, carrot and pickles in a large bowl with enough room to toss rather than compress them.
- Whisk the mayonnaise, yoghurt, mustard, lemon juice, sugar and black pepper in a separate bowl. Stir until the sugar is no longer visibly gritty, then mix in the chopped dill.
Whisk the dressing smooth, then mix in the dill. - Pour the dressing over the vegetables and lift repeatedly with two spoons until the cabbage is coated. Scrape beneath the vegetables where the dressing tends to collect; avoid kneading if you want a crisp slaw.
Lift with two spoons to coat the vegetables without crushing them. - Cover and refrigerate for 10 minutes. Toss once more before serving. If you are preparing ahead, keep the dry vegetables and dressing separate in covered chilled containers and combine nearer the meal.
A puddle tells you something
Cabbage releases moisture after dressing, especially once it has been cut finely. If a little liquid gathers underneath, lift the slaw with a slotted spoon rather than stirring in more mayonnaise to hide it. More mayonnaise changes the flavour without removing the water.
For a sandwich topping, let the dressed slaw drain briefly before piling it onto bread. For a side plate, the light dressing is part of the dish. The same bowl can serve both jobs if you pay attention to how much liquid travels with it.
For a pourable dressing, make pickle ranch for leafy salads. Choose a mayonnaise-free chickpea salad when you want a different style of cold side.
Serving and keeping
Keep chilled and aim to finish it by the next day for a useful crunch. The dressing contains dairy and mayonnaise, so plan cold storage for outdoor meals.
Keep cold during storage and serving; see the recipe library’s storage guidance.
Keep the jar open
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