Coleslaw with dill
I’ve never been a big fan of cole slaw, but the colors of this one drew me in. It’s nothing fancy, but the blend of green and red cabbages with the bright orange of the carrots really appealed to me, and I love dill, so I gave it a try. It’s a very simple recipe that tastes great after a nice chill in the fridge. Perfect as a side for those summer meals when you can’t bear to turn on the oven!
Recipe: Coleslaw with Dill
(adapted from Fairway Market)
1 Tbsp. dried chopped dill (or 2 Tbsp. fresh dill)
1/2 head shredded white cabbage
1/2 head shredded red cabbage
1 c. shredded carrots
1/2 c. mayonnaise
1/2 c. Greek yogurt
1/4 c. sugar
1/3 c. apple cider vinegar
kosher salt and freshly ground pepper, to taste
Combine the cabbage, carrots and dill in a mixing bowl; toss well. In a separate mixing bowl, whisk together the mayonnaise, Greek yogurt, sugar, and vinegar. Pour the dressing over the slaw and toss to evenly combine. Season with salt and pepper, to taste. Chill the slaw before serving.