Monday, April 21, 2008

Red Cabbage Coleslaw with fresh Dill

The key to this coleslaw is to add more vinaigrette than mayonnaise (unless you like it the other way 'round.) The zingy vinegar & onion against the nutty cabbage & sweet carrot is nicely accented by fresh pepper and a touch of creamy mayonnaise.

  • 1/2 small Red Cabbage Finely chopped
  • 1 large carrot shredded (or add more to taste)
  • 2 green onions finely chopped
  • 3 tbsp balsamic vinaigrette (or more to taste)
  • 2 tbsp real mayonnaise
  • 1/2 tsp or more white balsamic vinegar (or dark balsamic or other vinegar)
  • Liberal amount of fresh ground pepper (to taste)
  • Handful Fresh dill-chopped

Mix everything.

Couldn't be easier. Chops well in a food-processor also. This is lovely the next day... the flavours marry nicely. You may find you need to add a little more dressing & vinegar to get the same flavour kick.

Other flavour options:

If you can get your hands on Kohlrabi, Fennel, or Celeriac try a little in here too. :0) Kohlrabi is amazingly yummy. It's not that hard to grow from seed either.

Dry mustard
Optional add fennel seed


No comments: