• 6 cups of shredded green cabbage
  • (one medium cabbage)
  • 1/4 cup cider vinegar
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup spicy pickle juice
  • *optional: shredded carrot, diced red onion

Begin by washing and shredding your green (or purple) cabbage. I had made stir fry earlier in the week, so I had 3/4 of a large cabbage leftover. I use the medium sized shredder disk with my 12 cup food processor. You may also shred carrot or red onion for this recipe, although I did not.

In a separate smaller bowl combine all dressing ingredients except for pickle juice. Stir together using a whisk. I prefer the silicone coated ones because they are so quiet against the sides of the bowl.

Empty food processor contents into a large serving bowl. Add dressing. Mix together with wooden spoon or tongs. In my case, I felt there wasn’t enough dressing for all the cabbage, so I got my jar of pickles out and poured some juice over it all, then I mixed it again, really well. It was delicious, everyone raved and had seconds. I plan to make this again tonight, using a purple cabbage. There was a little bit leftover and it tasted just fine for lunch the next day. Pickle juice is a great thing to use in pasta salads and other dishes. It’s actually quite good for your health too, in small doses. So the next time you finish off a jar of pickles, save the juice in the fridge for an opportunity like this one.

Find my pickled vegetable recipe here http://leftoverslady.com/2012/09/07/how-to-make-mixed-pickled-vegetables-easy-method/

or my pickle recipe here: http://leftoverslady.com/2012/08/22/dilly-beans-pickles-blackberry-applesauce-and-other-canned-goods/

*I got a new pepper mill in the mail and I am loving grinding up fresh black pepper on everything! My son wanted to use it too, and he sprinkled a lot on his coleslaw, and even though it was spicy; he still ate it.

*When I was a child I called it “cold slop” and hated this stuff. Glad I have grown up and enjoy it as an adult.

*OH, one last note: I made this savory on purpose for Father’s Day, because my husband does not like all of the sweet salads we tend to make in America, with raisins, cranberry’s, sweet nuts, fruit, etc. He prefers salads with garlic, oil, salt, etc. So this one was for him! coleslawRecipe based on the basic coleslaw from Chow.com.