Side: Pickleback Slaw
Source of Recipe
From "See You On Sunday" by Sam Sifton
"Finished with those great pickles you got at the farmers' market or specialty store? Don't throw out the brine when you're done! It keeps for a good long time in the refrigerator, and will come to good ends. The liquid in which great pickles come, sweet and vinegary, with a pop of spice, is a great secret ingredient, useful for braising chicken or pork, for enlivening Bloody Marys, even as a simple shot to accompany a cold beer and an ounce or so of cheap bourbon. (It's less amazing when you're using the commercial stuff, sweetened with high-fructose corn syrup.) Here, it delivers a thrum of flavor in the dressing to accompany a simple coleslaw, and you can use it alongside most grilled or roasted meats, fried fish, or as a fine side dish for a sandwich. Pickleback slaw made with the vinegar that accompanies pickled jalapeños is particularly fine."
List of Ingredients
◦ 1 small head green cabbage
◦ 1 small head red cabbage
◦ 2 carrots, peeled and julienned
◦ 2 tart apples, such as Granny Smith, peeled and julienned
◦ ½ cup mayonnaise
◦ 3 tablespoons juice from a jar of good pickles or good pickle relish
◦ 1 tablespoon Dijon mustard
◦ 1 tablespoon cider vinegar
◦ 2 teaspoons hot pepper sauce, such as Frank's, or to taste
◦ Kosher salt and freshly ground black pepper
Remove the tough or damaged leaves from the cabbages, then cut them in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with the carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the mayonnaise, pickle juice, mustard, vinegar, hot pepper sauce, and salt and black pepper to taste. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated.
Toss again before serving.