Ingredients with Measurements:
- 1/2 head of green cabbage, shredded
- 1/2 head of red cabbage, shredded
- 2 large carrots, grated
- 1/2 cup of dill pickles, chopped
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of dijon mustard
- 1 tablespoon of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of fresh dill, chopped
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Grater
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded green and red cabbage, grated carrots, and chopped dill pickles.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, dijon mustard, honey, salt, and black pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Add the chopped fresh dill to the coleslaw and mix well.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g
Fiber: 3g
Sugar: 7g
Substitutions for ingredients:
- Instead of dill pickles, you can use sweet pickles or bread and butter pickles.
- Instead of mayonnaise, you can use Greek yogurt or vegan mayo.
- Instead of sour cream, you can use plain yogurt or vegan sour cream.
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add some chopped red onion for extra flavor.
- Use purple carrots instead of orange carrots for a different color.
- Add some chopped fresh parsley or cilantro for a different herb flavor.
- Use a different type of mustard, such as whole grain or spicy brown mustard.
Tips and tricks:
- Make sure to shred the cabbage and grate the carrots thinly for a better texture.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- Don't skip the fresh dill, it adds a lot of flavor to the coleslaw.
- If the coleslaw is too dry, add a little more mayonnaise or sour cream to the dressing.
Storage instructions:
Store the coleslaw in an airtight container in the fridge for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the coleslaw in a large bowl or on individual plates. Garnish with some extra chopped dill and pickles.
Garnishes:
Chopped dill, chopped pickles
Pairings:
This coleslaw goes well with grilled meats, sandwiches, or as a side dish for a picnic or barbecue.
Suggested side dishes:
Potato salad, baked beans, corn on the cob
Troubleshooting advice:
If the coleslaw is too watery, drain some of the excess liquid before serving.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them. Keep the coleslaw refrigerated until ready to serve.
Food history:
Coleslaw is a traditional side dish that originated in the Netherlands in the 18th century. It was originally made with cabbage and vinegar, and later evolved to include mayonnaise and other ingredients.
Flavor profiles:
This coleslaw has a tangy and slightly sweet flavor from the vinegar and honey, with a fresh herb flavor from the dill.
Serving suggestions:
Serve this coleslaw as a side dish for a summer barbecue or picnic, or as a topping for sandwiches or burgers.
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