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Coleslaw and Pickle Relish
Source: Enlitened Kosher Cooking by Nechama Cohen

A marvelous tangy twist to a real classic.

Prep Time: 2 hours
Cook Time: 0 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 57.5
Total Carbs 43.2 g
Dietary Fiber 3.2 g
Sugars 38.9 g
Total Fat 2.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.0 g
Potassium 243.4 mg
Protein 1.7 g
Sodium 94.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Pickles, sour, low sodium, slices
3 tbsp  light mayonnaise
1 tbsp  Mustard, deli
1 tbsp  Pickles, sour, low sodium, slices
1 tbsp  cold water
0 1/2 each  small red bell peppers
0 1/2 each  small green bell peppers
1 oz  sweetener (sugar substitute)

1 each  Cabbage, fresh, head, small, 4.5"
0 1/2 each  small red bell peppers
0 1/2 each  small green bell peppers
0 1/2 each  large yellow bell pepppers
3 each  scallions
1 each  medium carrots
0.3333 cup  rice vinegar
0.125 cup  cold water
0 1/4 cup  sweetener (sugar substitute)
0 1/2 tsp  black pepper
  1. Place all relish ingredients in a blender and blend just to combine. This relish can be used as a flavor-enhancer in many recipes. It may be refrigerated for up to a week.
  2. Combine vegetables and relish in a large bowl.
  3. Mix vinegar, water, sugar substitute, and pepper, and pour over vegetables.
  4. Toss to mix well. Pack coleslaw tightly into a large container, so that as much of the vegetables are covered with the liquid as possible.
  5. Refrigerate for at least 2 hours, until well-chilled and flavors blend.

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