Esthers 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.

ESTHER'S DILL COLESLAW

Steps:

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

ESTHER'S DILL COLESLAW

Steps:

• Mix all ingredients together except dill.
• Cover and refrigerate until serving.
• To serve, sprinkle the chopped dill on top.

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.