Wednesday, December 02, 2009

Lemony Cole Slaw with Fresh Dill

There is absolutely NO reason that cole slaw should be a summer-only food. Sure it's great with barbecue and burgers, but this one is a crisp fresh side dish that you should serve year-round. It makes a perfect salad substitute. (And use the extra as a sandwich topping at work the next day.)

Confession: The original recipe came from a healthy food type magazine, so it included no mayo. I gilded the lily by adding a couple tablespoons. It made it just creamy enough.

Lemony Cole Slaw with Fresh Dill
Makes 6 servings.

8 cups shredded green cabbage (or cole slaw mix)
1 cup chopped fresh dill
1/4 cup lemon juice
1/4 cup grape seed oil (olive oil is fine)
1 teaspoon sugar

Toss all ingredients together in a large bowl. Season with salt and pepper to taste if desired. Cover and chill 1 hour or overnight.

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