Cooking out today? I found an awesome recipe. For....PICKLE SLAW! Here, I’ve made a very traditional deli-style coleslaw with the addition of chopped dill pickles and pickle juice. The sweetness of the coleslaw dressing combined with salty pickles is a dynamite flavor combination. I’ve used rice vinegar instead of white vinegar for a milder flavor, and I added some dill pickle juice to the mix to complement the chopped pickles. A pinch of cayenne gives it just a touch of heat. Serve it up as a side salad or use it to top your favorite barbecued burger. Make sure you give the coleslaw some time in the fridge to marinate, so those flavors really have a chance to blend. Overnight is best.
2 lbs green cabbage, cored and shredded
1/2 cup peeled and shredded carrots
3/4 cup mayonnaise
1/3 cup rice vinegar
1/4 cup sugar
2 tbsp dill pickle juice
1/2 tsp salt
Pinch of cayenne pepper
1/3 cup diced dill pickles
Combine the shredded cabbage and carrots in a large mixing bowl. In a small mixing bowl, whisk together mayonnaise, rice vinegar, sugar, dill pickle juice, salt, and cayenne pepper. Pour the dressing over the cabbage and add the diced dill pickles. Stir and toss the salad till all of the cabbage is evenly coated with dressing. Place coleslaw in the refrigerator for at least 2 hours, up to overnight, stirring every so often. The dressing will collect in the bottom of the bowl over time. Just before serving, stir to redistribute the dressing throughout the salad. Serve cold.
recipe and more photos: http://theshiksa.com/2013/01/30/pickle-slaw/