Favorite Coleslaw with Fresh Dill
Posted: Thu Mar 15, 2012 4:39 pm
Favorite Coleslaw with Fresh Dill
Coleslaw need not be dull nor overly sweet. It lends itself
to herb variations; dill is a perennial favorite, although tarragon,
summer savory, sweet marjoram and parsley are all
tasty with cabbage. Sorrel, shredded fine, also is interesting
in coleslaw. This is a mayonnaise-based slaw; if I want to cut
the fat of the mayonnaise, I substitute nonfat or lowfat yogurt
or sour cream for half of the mayonnaise.
Ingredients:
5 cups shredded green cabbage
1 carrot, grated fine
1/4 cup grated red or yellow onion
Salt and freshly ground pepper
1 cup mayonnaise
1 teaspoon Dijon-style mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup*
1/2 teaspoon Hungarian-style paprika
2 to 3 tablespoons chopped fresh dill
Preparation:
Combine vegetables in a large bowl, season with salt and pepper, and
toss well. Add mayonnaise, mustard, vinegar, syrup, paprika and dill, and
toss well.
Cover and refrigerate for 1 hour. Remove from refrigerator, stir and taste for seasoning. Adjust with a little more vinegar, syrup, mayonnaise, salt or
pepper according to taste.
Keep refrigerated until ready to serve; keeps about 3 to 4 days but the
cabbage tends to get watery after a few days.
Coleslaw need not be dull nor overly sweet. It lends itself
to herb variations; dill is a perennial favorite, although tarragon,
summer savory, sweet marjoram and parsley are all
tasty with cabbage. Sorrel, shredded fine, also is interesting
in coleslaw. This is a mayonnaise-based slaw; if I want to cut
the fat of the mayonnaise, I substitute nonfat or lowfat yogurt
or sour cream for half of the mayonnaise.
Ingredients:
5 cups shredded green cabbage
1 carrot, grated fine
1/4 cup grated red or yellow onion
Salt and freshly ground pepper
1 cup mayonnaise
1 teaspoon Dijon-style mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup*
1/2 teaspoon Hungarian-style paprika
2 to 3 tablespoons chopped fresh dill
Preparation:
Combine vegetables in a large bowl, season with salt and pepper, and
toss well. Add mayonnaise, mustard, vinegar, syrup, paprika and dill, and
toss well.
Cover and refrigerate for 1 hour. Remove from refrigerator, stir and taste for seasoning. Adjust with a little more vinegar, syrup, mayonnaise, salt or
pepper according to taste.
Keep refrigerated until ready to serve; keeps about 3 to 4 days but the
cabbage tends to get watery after a few days.