• 1/2 cup pickle juice
  • 2 tablespoons relish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup vegetable or canola oil
  • Salt and ground black pepper
  • 1/2 small head red cabbage
  • 1/2 small head savoy or green cabbage
  • 1 bunch radishes, thinly sliced


Serves: 4 servings


In a large salad bowl, whisk together the pickle juice, relish, mustard and dill with some salt and pepper. Stream in the oil while whisking. Add the veggies to the bowl and toss to coat evenly. Serve alongside Split Dog Foot-Longs or Pork Schnitzel Sandwiches with Chunky Apple and Onion Chutney.