Buzz
Though grilling season is winding down, a great coleslaw is timeless. If you’ve grown tired of the typical sweet slaw dressings this summer, consider adding a tangy and briny twist with pureed pickles.
Pickle-infused coleslaw pairs wonderfully with smoked or grilled meats, especially spicier dishes like Nashville hot chicken, which traditionally includes pickles. For vinegar-based pickles, substitute the vinegar in your recipe with pickle juice or intensify the flavor by using pureed pickles.
The puree not only delivers the tanginess of vinegar but also introduces a refreshing cucumber note, a hint of garlic, and the unique flavors of the pickling brine. Simply blend a pickle into a smooth puree and replace the vinegar in your recipe with an equal amount of this mixture. Depending on the pickle’s acidity, you may need to add a touch of white vinegar—taste and adjust accordingly. Finish with fresh dill for a creamy, pickle-forward slaw dressing. Here’s what you’ll need:
1 large vinegar pickle (I prefer Clausen)
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh dill
1 tablespoon white vinegar (optional)
Blend the pickle in a high-powered blender until smooth, ensuring all pieces are fully pureed. Combine all ingredients except the vinegar in a medium bowl or measuring cup, mixing thoroughly. Taste and add vinegar if necessary. Stir once more, refrigerate for an hour to let the flavors blend, then toss with your choice of slaw mix (cole, broccoli, or other). Add the dressing gradually, ensuring even coating, and serve right away.
