Coleslaw With Dill Russian Style Food

DILL COLESLAW

Steps:

• Cut the cabbages in half, then quarters, and use a big sharp knife to shred them, or use a vegetable shredder.
• Use the vegetable peeler to peel thin strips of carrot, or shred it together with the cabbages.
• Add everything to a large bowl, then add the mayo, salt, pepper, dill and vinegar, and mix to combine.
• Serve cold from the fridge.

BASIL DILL COLESLAW

Steps:

• In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.

RUSSIAN COLE SLAW

Steps:

• 1. Sprinkle the shredded cabbage with salt and let stand 15 minutes, then scald for 3 minutes. Drain well and dry in a towel.
• 2. Chop the apples very fine or grate them on a coarse grater. Grate the carrot.
• 3. Mix all the ingredients together and let stand 30 minutes on ice (or in refrigerator) before serving.

EASY COLESLAW

Steps:

• Whisk the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the coleslaw mix, dill and parsley and toss. Let sit for 15 minutes. Toss again before serving.

VINEGAR DILL COLESLAW

Steps:

• In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
• In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
• Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
• Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
• Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
• Makes about 8 to 12 servings.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

COLESLAW WITH DILL, RUSSIAN-STYLE

Steps:

• Mix together coleslaw mix (or cabbage) and dill in a large bowl.
• Add salt to taste.
• Mix in mayonnaise, stirring thoroughly.
• Taste, and adjust salt and mayo accordingly.
• Cover and refrigerate for at least one hour before serving (but, if you are in a pinch, just serve right away).