Ginger and Dill Coleslaw
Ginger and Dill Coleslaw is a side dish that serves 4. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 107 calories, 2g of protein, and 8g of fat per serving. For 28 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Chocolate and Zucchini has 32 fans. It is perfect for The Fourth Of July. Head to the store and pick up black pepper, dill, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a pretty good spoonacular score of 47%. Basil Dill Coleslaw, Esther's Dill Coleslaw, and Coleslaw-Creamy Dill Cabbage Salad are very similar to this recipe.
Servings: 4
Preparation duration: 60 minutes
Ingredients:
freshly ground black pepper
a small bunch fresh dill, finely chopped
a 2-cm (3/4-inch) piece of fresh ginger, finely grated
450 grams (1 pound) green cabbage, sliced
1 teaspoon honey
3 tablespoons mayonnaise (substitute plain yogurt or vegan sesame mayonnaise if preferred)
1 teaspoon strong mustard
3/4 teaspoon fine sea salt
Equipment:
colander
kitchen towels
bowl
Cooking instruction summary:
Start at least 1 hour before. Place the cabbage in a colander and stir in the salt. Let rest for 30 minutes (if the cabbage is sliced very thinly) to 1 hour (if it is sliced more coarsely) to soften.Rinse thoroughly in fresh water to remove the excess salt (taste one piece to check) and drain well. Transfer to a clean kitchen towel and pat gently to dry the cabbage further.In a medium salad bowl, combine the cabbage, mayonnaise, mustard, honey, ginger, and dill. Taste and adjust the balance of the dressing with more mustard or honey as needed.
Step by step:
1. Start at least 1 hour before.
2. Place the cabbage in a colander and stir in the salt.
3. Let rest for 30 minutes (if the cabbage is sliced very thinly) to 1 hour (if it is sliced more coarsely) to soften.Rinse thoroughly in fresh water to remove the excess salt (taste one piece to check) and drain well.
4. Transfer to a clean kitchen towel and pat gently to dry the cabbage further.In a medium salad bowl, combine the cabbage, mayonnaise, mustard, honey, ginger, and dill. Taste and adjust the balance of the dressing with more mustard or honey as needed.
Nutrition Information:
covered percent of daily need
