CHEF JEFF — ONE BYTE AT A TIME: Cabbage Slaw with Dill

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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.

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