CHEF JEFF — ONE BYTE AT A TIME: Cabbage Slaw with DillHere’s an alternative to creamy-style coleslaw, which goes well with fish.
By: Herald Staff Report,
Here’s an alternative to creamy-style coleslaw, which goes well with fish.
Cabbage Slaw with Dill
8 to 10 cups shredded cabbage
1 carrot, shredded
¼ cup apple cider vinegar
½ cup oil
1 teaspoon granulated sugar
1 teaspoon salt
1 clove garlic, minced or ½ teaspoon garlic powder
1 to 2 teaspoons finely chopped fresh parsley
1 to 2 teaspoons finely chopped fresh dill or ¼ or ½ teaspoon dried dill weed
Freshly ground black pepper, to taste
Combine cabbage and carrots in a bowl.
In smaller bowl, whisk together vinegar, oil, sugar, salt, garlic, parsley and dill.
Pour dressing over cabbage and carrots and mix well.
Season with pepper to taste.
Cover and refrigerate for a hour or longer before serving, allowing cabbage time to marinate and wilt.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.