Esthers Dill Coleslaw Recipes
BASIL DILL COLESLAW
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
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
DILLY COLESLAW
When I took this coleslaw to a church function, I came home with an empty bowl! You can easily double the recipe for a larger group. It's not your typical slaw-with chopped dill pickles and a sweet-tart dressing featuring pickle juice.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth. , Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 175 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 563mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
ESTHER'S DILL COLESLAW
This recipe came from the Savannah Country Cooking cookbook, Paula Deen's very first cookbook. It is served by Esther Shaver in her bookstore cafe. If Paula thinks it's that good, well...it must be! So, I tried it, and it is. Different from a normal coleslaw, but goes well with just about any meal! Cook time would be chill time, but will vary if your serving immediately or chilling. Also, the prep time will vary if you have to shred all the ingredients. Both are guesstimates.
Provided by Redneck Epicurean
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together except dill.
- Cover and refrigerate until serving.
- To serve, sprinkle the chopped dill on top.
Nutrition Facts : Calories 39.5, Fat 0.2, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 9.2, Fiber 3.5, Sugar 4.9, Protein 1.8
ESTHER'S DILL COLESLAW
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
Steps:
- Mix all ingredients together except dill. Place slaw in bowl and sprinkle dill on top. Chill and serve.
TRADITIONAL COLESLAW
Steps:
- Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
ZESTY COLESLAW
This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.
Provided by Kristy Hopkins
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 16.4 g, Cholesterol 17.2 mg, Fat 18.4 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 290.6 mg, Sugar 8.9 g
VINEGAR DILL COLESLAW
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
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.
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