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:

Quickview
130k Calories
2g Protein
8g Total Fat
12g Carbs
14% Health Score
Limit These
Calories
130k
7%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
4mg
1%

Sodium
540mg
24%

Get Enough Of These
Protein
2g
5%

Vitamin C
136mg
166%

Vitamin K
106µg
102%

Vitamin A
2470IU
49%

Folate
84µg
21%

Vitamin B6
0.36mg
18%

Fiber
4g
18%

Manganese
0.28mg
14%

Vitamin E
1mg
11%

Potassium
362mg
10%

Vitamin B1
0.12mg
8%

Vitamin B2
0.11mg
7%

Magnesium
24mg
6%

Calcium
53mg
5%

Phosphorus
53mg
5%

Iron
0.93mg
5%

Vitamin B3
1mg
5%

Vitamin B5
0.5mg
5%

Zinc
0.43mg
3%

Copper
0.04mg
2%

Selenium
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Easy Hand-Held Pot Pies

Yummy Healthy Easy

Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}

Alaska from Scratch

avocado milkshake , how to make avocado milkshake

Veg Recipes of India

Taco Soup

Baked Chicago

Amish Sugar Cookies

Recipe Girl