Dill Coleslaw Food

DILLY COLESLAW

Steps:

• In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth. , Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

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.

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.

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-CREAMY DILL CABBAGE SALAD

Steps:

• Mix first 8 ingredients in a large bowl add remaining ingredients.
• Chill and serve.

HORSERADISH COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

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).