Red Cabbage and Dill Slaw
The View From the Great Island
Red Cabbage and Dill Slaw ~ this healthy slaw goes with everything...skip the deli counter and make your own, it costs just pennies per serving!
- l medium head red cabbage, about 1 1/2 pounds
- ½ small sweet onion such as Vidalia, Maui, or generic sweet
- 1 bunch fresh dill, finely chopped (about 1/3 cup after chopping) Reserve some for garnish
- 2 dill pickles (finely chopped)
- ½ cup mayonnaise
- 4 tbsp buttermilk
- 4 tbsp dill pickle juice, strained
- 3 tbsp apple cider or champagne vinegar to taste
- 1 tsp yellow mustard seeds
- 1 tsp celery seeds
- ½ tsp salt
- fresh cracked black pepper to taste
- fresh chopped dill
- Cut the cabbage in half, and then into quarters. Slice away the white core. Cut the quarters into 1/8 inch slices, a mandoline slicer works well for this, Put the cabbage in your largest mixing bowl.
- Slice the onion into 1/8 inch slices, and cut the rounds in half. Separate the strands as you add them to the bowl. Add the chopped dill and pickles and toss well.
- Whisk together the dressing ingredients and give it a taste to adjust. Toss the slaw with enough dressing to thoroughly moisten, but don't drown it, you may have extra dressing. Cover well and refrigerate for at least an hour before serving.
- Just before serving toss again, add more dressing if necessary, and garnish with fresh dill.