skinnymixer’s Pickle Slaw is tangy, delicious and perfect to serve with the Easy BBQ Pulled Pork in Dinners 3.
As we countdown to the launch of our Dinners 3 cookbook, I recently did a special live Q&A Session while cooking the Easy BBQ Pulled Pork and promised to release the Pickle Slaw recipe that I made.
This is a super quick side dish that I whipped up to serve in the Pulled Pork burgers (made using the Pumpkin Dinner Rolls… yum!).
The recipe uses Dill Pickle Juice, which is the brining liquid that Dill Pickles are found in. You can honestly use any pickling liquid you have in a jar in the fridge though, even the liquid from pickled jalapeños for a little bit of a kick!
We have a fantastic Quick Pickled Vegetable recipe in SkinnyBarbecue and a Dill Pickle recipe in SkinnyAmerica, if you would like to make your own!
Ingredients
- 100 g dill pickles - roughly chopped
- 100 g carrot - peeled
- 1 tsp fresh dill - or ½ tsp dried dill
- 400 g green cabbage - roughly chopped
- 120 g mayonnaise
- 50 g kale - or baby spinach
- 20 g dill pickle juice - liquid from the dill pickles
- 10 g Dijon mustard
- 10 g honey
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 pinch salt
Instructions
Thermo cooker
- Add pickles, roughly chopped carrot and dill and chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add remaining ingredients, chop for 2–5 sec/speed 5 - using spatula to assist.
Conventional
- Finely chop pickles and dill. Grate carrot. Add to a serving bowl.
- Finely shred cabbage and kale. Add to a serving bowl.
- Mix remaining ingredients in a small bowl and then stir dressing through slaw.
and then