Pickleback Summer Slaw

by Alexandra Dawson, In My Bowl

A flavor packed recipe to elevate you next summer cookout, this pickle back slaw has that perfect briny twang we can’t get enough of. Delicious on its own or piled high atop your favorite veggie dog, use our suggested slaw ingredients or make life that much simpler with a pre-grated option, found at most markets.

Serves 8 

1 small green cabbage (about 1 pound), tough core removed
5 assorted color rainbow carrots (about ¾ pound), peeled 
5 radishes (about ½ pound)
¼ cup fresh cilantro, roughly chopped 
½ cup -free mayonnaise  
2 tablespoons pickle juice
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
salt & pepper to taste


Using a box grater or a food processor fitted with a grater attachment, grate cabbage, carrots, and radishes. Transfer to a large serving dish with fresh cilantro. Set aside.

In a small bowl, whisk together Fabanaise, pickle juice, dijon, and vinegar until well combined. Season to taste. Gently toss dressing with cabbage and carrot mixture until evenly distributed. Serve and enjoy!

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