Jan 8, 2016


Cheryl Wixson's Bread & Butter Slaw


Cheryl Wixson
We Mainers love our pickles. This tasty slaw is sweet and tangy.


  • 6 cups thinly shredded cabbage
  • 1 carrot peeled and grated
  • cup ½chopped red onion
  • 1 cup Bread & Butter Pickles
  • ¼ cup pickle brine
  • ¼ cup yogurt
  • ¼ cup olive oil
  • Sea salt fresh pepper, and cane sugar to taste


  • Shred the cabbage, grate the carrot and chop the onion. Combine in a large bowl.
    Chopped veggies for Bread & Butter Coleslaw
  • In the bowl of your food processor, chop the bread & butter pickles. Add the yogurt and olive oil and pulse until combine. (Or chop the bread & butter pickles by hand and mix in a small bowl with the yogurt and olive oil.) Stir the dressing into the coleslaw. Season to taste with sea salt, fresh pepper and a touch of sugar if needed.
    Dressing for bread & butter slaw

Cheryl's Notes

Yield: 8 - 1 cup servings
Nutritional analysis per serving: 133 calories, 1.5 grams protein, 12 grams carbohydrates, 9 grams fat, 200 mg. sodium, 2 grams fiber.

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