Basil Dill Coleslaw Recipes

DILL COLESLAW

Steps:

• Cut the cabbages in half, then quarters, and use a big sharp knife to shred them, or use a vegetable shredder.
• Use the vegetable peeler to peel thin strips of carrot, or shred it together with the cabbages.
• Add everything to a large bowl, then add the mayo, salt, pepper, dill and vinegar, and mix to combine.
• Serve cold from the fridge.

BASIL DILL COLESLAW

Steps:

• In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.

VINEGAR DILL COLESLAW

Steps:

• In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
• In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
• Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
• Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
• Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
• Makes about 8 to 12 servings.

COLESLAW WITH CREAMY BASIL DRESSING

Steps:

• In large bowl, mix cabbages, carrots, bell pepper and onion.
• In small bowl, mix mayonnaise, vinegar, honey, basil and salt until well blended. Add to cabbage mixture; toss to coat. Refrigerate until serving. Spoon into serving bowl. Garnish with basil sprigs.

ESTHER'S DILL COLESLAW

Steps:

• Mix all ingredients together except dill. Place slaw in bowl and sprinkle dill on top. Chill and serve.

AMISH SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.