Mother Earth Living

2010 Herb of the Year: Favorite Coleslaw with Fresh Dill

<em>Serves 6</em>
<p>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.</p>
<p>• 5 cups shredded green cabbage<br />
• 1 carrot, grated fine<br />
• ¼ cup grated red or yellow onion<br />
• Salt and freshly ground pepper<br />
• 1 cup mayonnaise<br />
• 1 teaspoon Dijon-style mustard<br />
• 2 tablespoons apple cider vinegar<br />
• 1 tablespoon maple syrup*<br />
• ½ teaspoon Hungarian-style paprika<br />
• 2 to 3 tablespoons chopped fresh dill</p>
<p>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. <br />
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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.<br />
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3. Keep refrigerated until ready to serve; keeps about 3 to 4 days but the cabbage tends to get watery after a few days.<br />
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* If you don’t have maple syrup on hand, substitute sugar.</p>
<hr />
<em>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.</em>
<p>Click here for the main article, <a href=””>
<strong>2010 Herb of the Year: Dill (<em>Anethum graveolens</em>)</strong>
</a>. </p>

  • Published on Jan 8, 2010
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