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. Featured in: A Fresh Take On Easter. Learn: Basic Knife Skills..."
INGREDIENTS
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1 small head green cabbage
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1 small head red cabbage
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2 carrots, peeled and grated
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2 tart apples, like Granny Smith, peeled and cut into matchsticks
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1/2 cup mayonnaise, preferably homemade or Hellmann’s
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3 tablespoons juice from a pickle jar, or of pickle relish
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1 tablespoon Dijon mustard
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1 tablespoon cider vinegar
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2 teaspoons pepper sauce, like Frank’s, or to taste
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Kosher salt
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Ground black pepper
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