Back in this post, I mentioned that I had received a co-worker's crop share since she was out of town. We received lots of fun veggies including a cabbage. Since we made slow cooker SoCo Pulled Pork last night, I decided to make some coleslaw. Since I couldn't remember what I had used for the dressing the last time I made slaw and my phone was dead so I couldn't look it up, I made one up using some leftover dill dip. (And a run-on sentence.) The slaw was surprisingly good!
Dill and Dijon Coleslaw
Ingredients:
1 small or medium head of cabbage
4 carrots
2 small onions or one bigger onion
1 Tbsp Dijon mustard
1/2 cup dill dip (dill to taste and equal parts mayo and sour cream)
Milk to thin out the dill dip (about 2 Tbsp)
Pepper to taste
Gear you'll need: Something to slice up the veggies like a food processor (that's what I used), a mandolin or a really sharp knife; a big bowl with a lid, a small bowl to mix the dressing and a spoon or fork.
Directions: Slice up all the veggies in thin strips and place in a big bowl. In a separate small bowl, put in the dill dip, mustard and just enough milk to make it runny. Go ahead and give it a few dashes of pepper, too. Whip that up with a fork or spoon until it's smooth. Pour the dressing over the veggies. Now you can either carefully stir that up until the veggies or well-coated or put a tightly-fitting lid on the bowl and shake it up! Shake, shake, shake... Shake, shake, shake...
Tip: Oddly enough, if you shake whatever item you need to to the refrain of "Shake your booty" by KC and the Sunshine Band, that's almost the perfect amount of time to mix something up. Go ahead and try it with a dressing or when you need to coat something with flour or powdered sugar. Kind of like doing CPR to the beat of "Stayin' Alive" but not really.Anyway, once you've got the veggies all coated, they are ready to be served and enjoyed. This would be good on a sandwich or as a side dish.
Enjoy your coleslaw and a dill dip-free fridge!
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