Gluten-Free, Dairy-Free Creamy Lemon Dill Coleslaw
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Serves 6 to 8

Creamy without dairy, this coleslaw has just the right amount of tartness and plenty of nutrient-dense vegetables. It’s sure to be a family favorite.

1 medium green cabbage, finely shredded (about 6 cups)
½ medium red cabbage, finely shredded (about 3 cups)
4 large carrots, finely shredded
Juice and zest of one lemon or lime
⅓ cup mayonnaise
½ cup sour cream or sour cream substitute or nondairy yogurt or mayonnaise
1 teaspoon dried dill weed or 1 tablespoon fresh dill weed
½ teaspoon celery seeds
2 tablespoons chives, chopped, optional
½ teaspoon salt
¼ teaspoon black pepper

1. Mix both cabbages and carrots in a large bowl. Add lemon juice and zest and toss.
2. Whisk mayonnaise, sour cream, dill, celery seeds, chives, salt and pepper in a separate bowl. Fold dressing into the cabbage, tossing to coat cabbage.
3. Chill one hour before serving. Pack in a tightly covered container and keep chilled with a freezer pack.
   

Each serving contains 87 calories, 4g total fat, 1g saturated fat, 0g trans fat, 3mg cholesterol, 14g carbohydrate, 259mg sodium, 4g fiber, 2g protein.

Recipe by Sueson Vess. 

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