Dinners you know and trust. Everyone has them. They are time-tested and family-approved. The recipes or meals that you can pencil in on the weekly plan or pickup the ingredients without thinking while strolling the aisles during the weekly shopping and you know people will eat, or at least not grumble out too much when placed on the table.
For us, quick fish dinners, tacos or burgers, rank high in our easy, repeat dinner rotation. It’s something that I know I can get on the table quickly, will be nutritious and filling, and the girls won’t complain. Mostly because we’ve given up on Ally for the moment, she gets beans and rice, but still easy!
With just a little bit of forethought, you can dress up fish tacos, or burgers, with only a little additional effort. Sort of like putting the occasional bow tie on your dog.
Pickleback slaw is an easy and tasty way to add more crunchy veggies to a meal (something I’m always in favor of) with ingredients you likely have lurking in your fridge or pantry. I am not a fan of traditional slaw that is slathered in mayo. You can make that this way, but you have control. Like less mayo? Or no mayo? No problem.
As a bonus, it makes use of leftover pickle brine instead of tossing it down the drain. Tamar Adler would be proud!
- ½ - 1 bag of shredded cabbage / veggie mix (see note)
- ½ cup mayonnaise or plain Greek yogurt (or a combination of both)
- 3 tablespoons juice from a pickle jar
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 2 teaspoons hot sauce of your choice (optional)
- Kosher salt
- Ground black pepper
- Mix together in medium bowl. Season to taste with salt pepper. Cover with plastic wrap and refrigerate for at least an hour. Toss again before serving. Top generously on burgers or tacos. Eat any leftovers within 3 days. Or standing over the
- For the shredded veggie mix, I like the Wegman's brand the best as it has a much thinner cut to something like Green Giant or Trader Joe's. Your preference may vary!