• 14 Ratings

" A lot of coleslaw recipes have sugar as an ingredient, but this one gets that bit of sweetness from salad of sweet pickles, which don't mask the fresh flavor of the cabbage and carrots" Trisha says.




  • Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter and core the cabbage and using a large chef's knife, or the shredding blade of a food processor, shred the cabbage. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt, and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.


Nutrition Facts

104 calories; 8 g total fat; 1 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 5 mg cholesterol; 229 mg sodium. 164 mg potassium; 7 g carbohydrates; 2 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 145 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 0 mg iron;


14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0