Pickle Slaw
Servings: 8
Calories: 130kcal
Ingredients
- 100 g dill pickles roughly chopped
- 100 g carrot peeled
- 1 tsp fresh dill or ½ tsp dried dill
- 400 g green cabbage roughly chopped
- 120 g mayonnaise
- 50 g kale or baby spinach
- 20 g dill pickle juice liquid from the dill pickles
- 10 g Dijon mustard
- 10 g honey
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 pinch salt
Instructions
Thermo cooker
- Add pickles, roughly chopped carrot and dill and chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add remaining ingredients, chop for 2–5 sec/speed 5 - using spatula to assist.
Conventional
- Finely chop pickles and dill. Grate carrot. Add to a serving bowl.
- Finely shred cabbage and kale. Add to a serving bowl.
- Mix remaining ingredients in a small bowl and then stir dressing through slaw.
Notes
Low Carb: Replace carrot with additional cabbage. Omit honey or add a little compliant sweetener.
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2796IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 0.5mg
