Click to Print This Page

Creamy Lemon Dill Coleslaw
Serves 6

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

1. Mix cabbages and carrots in a large bowl. Add lemon juice and zest and toss.
2. To make dressing, whisk mayonnaise, sour cream substitute, dill, celery seed, chives, salt and pepper in a separate bowl.
3. Fold dressing into cabbage mixture, tossing to coat. Chill for at least one hour before serving.
4. Pack in an insulated serving bowl or in a covered bowl placed inside a large bowl of ice. Keep cool in a well-insulated cooler until ready to serve. If coleslaw won’t be kept cool, use homemade or bottled vinaigrette rather than a creamy dressing.

TIP Mix it up! Use grated jicama, grated celery root or finely minced bell pepper in place of part of the cabbage.

*TIP For a dairy-free, egg-free alternative to mayonnaise, try Vegenaise. It’s available at www.followyourheart.com.

**TIP If using nondairy yogurt, try Silk or Stonyfield Farm brands. You can also substitute mayonnaise for the sour cream or yogurt.