Pickleback Slaw
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.
Ingredients
- 1small head green cabbage
- 1small head red cabbage
- 2carrots, peeled and grated
- 2tart apples, like Granny Smith, peeled and cut into matchsticks
- 1/2cup mayonnaise, preferably homemade or Hellmann’s
- 3tablespoons juice from a pickle jar, or of pickle relish
- 1tablespoon Dijon mustard
- 1tablespoon cider vinegar
- 2teaspoons pepper sauce, like Frank’s, or to taste
- Kosher salt
- Ground black pepper
Directions
Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 15 gramsCalories: 221Saturated Fat: 3 gramsUnsaturated Fat: 12 gramsSodium: 593 milligramsSugar: 12 gramsFiber: 6 gramsCarbohydrate: 21 gramsProtein: 4 grams
Source: https://cooking.nytimes.com/recipes/1016256-pickleback-slaw