Slaw is a great grilling co-anchor: cold, raw cabbage with a creamy, crunch that marries to hot, succulent grilled food. Just a few ingredients to toss and you’re in coleslaw heaven.
What’s a Pickleback? It’s a new cocktail combo: a shot of whiskey washed down with a shot of pickle juice.
Let’s chase our shredded cabbage with this quick Pickleback Dressing.* Lacto-fermented pickle juice is a concentrated probiotic that is delicious with or without alcohol. Some sport teams are replacing their electrolytic power sport drinks with pickle juice. No kidding! Many a farmer has found relief from long hours in the sunny fields with a chug of pickle juice. It has all the electrolytes and nutrients to quickly refresh and restore lost salt and water lost through sweating.
Need pickle juice? We have our no-knife recipe, Easy-Peasy Garlicky-Dill Pickles, that takes only minutes to prepare for fermentation in the Perfect Pickler®. Then you will also have dills to dress your hot dogs and brine to make coleslaw. One good turn deserves another.
For an even quicker salad solution choose bagged coleslaw.
- ½ cup mayonnaise
- 3 TBS. pickle juice
- 1 TBS. Dijon mustard
- 1 TBS. raw cider vinegar
- Hot sauce to taste
- Salt & Pepper to taste
- Toss the dressing with about 6 cups coleslaw mix until well coated.
- Allow to mellow in the fridge for an hour or more.
*The original recipe, Sam Sifton, NYTimes Cook section