Pickle Juice Cabbage Slaw

By Don Mauer   –   Daily Herald

1 small head green cabbage

1 small head red cabbage

1 medium onion, peeled and minced

2 medium carrots peeled, trimmed and grated

½ cup minced parsley leaves (Italian flat leaf, preferred)

1 cup reduced-fat mayonnaise dressing

6 tablespoons dill pickle juice (from a jar of pickles)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1-2 teaspoons hot pepper sauce (I prefer Frank’s)

1 teaspoon sea salt, or to taste

1 teaspoon fresh ground black pepper

2 packets non-artificial sugar substitute (I prefer organic stevia)

If they’re not in good shape, remove the first layer of outside leaves of each cabbage. Cut each cabbage head in half. Remove the core and then cut the halves in half. Slice each quarter crosswise into thin ribbons. (The ribbons won’t be perfect, that’s OK.)

Add the cabbage ribbons, minced onion, grated carrot and parsley to a large mixing bowl and with clean hands, toss together. Set aside.

Add mayonnaise, pickle juice, mustard, vinegar, hot pepper sauce, salt, pepper and sugar substitute to a medium mixing bowl; whisk until combined.

Pour the dressing over the cabbage mixture and toss to coat and combine.

Makes 8 servings

SaltSense: 37 percent of the sodium in this slaw comes from the added salt. Omitting the added salt reduces sodium per serving to 495 milligrams.

Note: Yes, reduced-fat mayonnaise dressing has ingredients you wouldn’t expect in “real” mayonnaise. The label on the dressing I used clearly stated that.

Nutrition values per serving: 165 calories (57 percent from fat), 10.5 g fat (2 g saturated fat), 15.7 g carbohydrates, 6.7 g sugars, 6.7 g fiber, 3.8 g protein, 10 mg cholesterol, 786 mg sodium.