PICKLEBACK SLAW

Pickleback Slaw image

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.

Provided by Sam Sifton

Categories dinner, lunch, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small head green cabbage
1 small head red cabbage
2 carrots, peeled and grated
2 tart apples, like Granny Smith, peeled and cut into matchsticks
1/2 cup mayonnaise, preferably homemade or Hellmann's
3 tablespoons juice from a pickle jar, or of pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Ground black pepper

Steps:

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 Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 12 grams, TransFat 0 grams