Esthers Dill Coleslaw Recipes

BASIL DILL COLESLAW

Basil Dill Coleslaw image

I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that's a cool side to grilled meats. -June Cappetto, Seattle, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 cups shredded cabbage or coleslaw mix
3 to 4 tablespoons chopped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
DRESSING:
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 138 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

VINEGAR DILL COLESLAW

Vinegar Dill Coleslaw image

Make and share this Vinegar Dill Coleslaw recipe from Food.com.

Provided by AZ Food Critic

Categories < 15 Mins

Time 12m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium head of cabbage, shredded
1 large carrot, shredded
1/2 cup red cabbage, shredded
1 small onion, diced
1/4 cup sugar
1/4 cup canola oil
1/4 cup white vinegar
1 teaspoon mustard powder
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt

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.

ESTHER'S DILL COLESLAW

Esther's Dill Coleslaw image

Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver's, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!

Yield serves 6 to 8

Number Of Ingredients 5

Ingredients

1 small head cabbage, shredded
1/2 cup finely chopped Vidalia onion
1/2 cup Hidden Valley Ranch Buttermilk salad dressing (made as per directions on the dry mix)
1/2 cup shredded carrots
2 tablespoons chopped fresh dill

Steps:

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

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