Cabbage Salad with Pickle Vinaigrette
My son Adi Eshman came up with this recipe to accompany cornmeal-fried fish. It just happens to use pickles and their juice. And it just happens to be better than regular coleslaw. The amounts below are suggestions. Taste and adjust.
Ingredients
- 1 head cabbage, red and/or white, cored and sliced thin
- 1 carrot, peeled and shredded
- 1 small sweet pepper diced
- 1 dill pickle chopped
- 2- 3 dashes hot sauce
- 3 T mayonnaise
- 1 t dill pickle juice
- 1 t fresh lemon juice
- 1 t Dijon mustard
- salt and freshly-ground pepper
Instructions
- Add vegetables to a deep bowl, then add dressing ingredients.
- Taste and adjust amounts
- Keep it chilled until ready to serve.
Notes
This article was originally published on the Forward.
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