Coleslaw need not be dull nor overly sweet. It lends itself to herb variations; dill is a perennial favorite, although tarragon, summer savory, sweet marjoram and parsley are all tasty with cabbage. Sorrel, shredded fine, also is interesting in coleslaw. This is a mayonnaise-based slaw; if I want to cut the fat of the mayonnaise, I substitute nonfat or lowfat yogurt or sour cream for half of the mayonnaise.
• 5 cups shredded green cabbage
• 1 carrot, grated fine
• ¼ cup grated red or yellow onion
• Salt and freshly ground pepper
• 1 cup mayonnaise
• 1 teaspoon Dijon-style mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup*
• ½ teaspoon Hungarian-style paprika
• 2 to 3 tablespoons chopped fresh dill
1. Combine vegetables in a large bowl, season with salt and pepper, and toss well. Add mayonnaise, mustard, vinegar, syrup, paprika and dill, and toss well.
2. Cover and refrigerate for 1 hour. Remove from refrigerator, stir and taste for seasoning. Adjust with a little more vinegar, syrup, mayonnaise, salt or pepper according to taste.
3. Keep refrigerated until ready to serve; keeps about 3 to 4 days but the cabbage tends to get watery after a few days.
* If you don’t have maple syrup on hand, substitute sugar.
Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.
Click here for the main article, 2010 Herb of the Year: Dill (Anethum graveolens) .
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