Ingredients with Measurements:
- 1 small head of cabbage, finely shredded
- 2 medium carrots, peeled and grated
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh dill
- Salt and black pepper to taste
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 cabbage and grated carrots.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, and chopped fresh dill until smooth.
3. Pour the dressing over the cabbage and carrot mixture and toss until well coated.
4. Season with salt and black pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 190
Fat: 16g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 290mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Red cabbage can be used in place of green cabbage.
- Fresh parsley or chives can be used instead of dill.
Variations:
- Add sliced red onion or chopped scallions for extra flavor.
- Use a spicy brown mustard instead of Dijon for a kick of heat.
- Add a tablespoon of horseradish for a tangy twist.
Tips and tricks:
- Shred the cabbage as finely as possible for the best texture.
- Make the coleslaw ahead of time and refrigerate for up to 24 hours before serving.
- For a creamier coleslaw, add more mayonnaise or sour cream to the dressing.
Storage instructions:
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This coleslaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the coleslaw in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped fresh dill or parsley.
Pairings:
This coleslaw pairs well with grilled chicken, burgers, or fish.
Suggested side dishes:
Serve with baked beans, potato salad, or corn on the cob.
Troubleshooting advice:
- If the coleslaw is too dry, add more dressing.
- If the coleslaw is too wet, drain off excess liquid before serving.
Food safety advice:
- Keep the coleslaw refrigerated until ready to serve.
- Discard any leftover coleslaw that has been sitting at room temperature for more than 2 hours.
Food history:
Coleslaw is believed to have originated in the Netherlands in the 18th century and was originally made with vinegar and oil. The addition of mayonnaise became popular in the United States in the early 20th century.
Flavor profiles:
This coleslaw has a creamy and tangy flavor with a hint of sweetness from the honey.
Serving suggestions:
Serve as a side dish or as a topping for sandwiches or tacos.
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