I was looking for a unique slaw recipe for a barbecue meal and found this. The name was intriguing, and the fact that it uses pickle juice sold me. It made it here so it must be a keeper. --Mark
Ingredients
½ - 1 bag of shredded cabbage / veggie mix
½ cup plain Greek yogurt
3 T juice from a pickle jar
1 T Dijon mustard
1 T cider vinegar
2 tsp hot sauce of your choice (optional)
Kosher salt
Ground black pepper
Instructions
Mix together in medium bowl. Season to taste with salt pepper. Cover with plastic wrap and refrigerate for at least an hour. Toss again before serving. Top generously on burgers or tacos. Eat any leftovers within 3 days.
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