Creamy Dill Coleslaw

Whether you’re topping off tacos, piling up a pulled pork sandwich, or searching for a satisfying side dish (say that 5 times fast!), there's only one rockstar veggie that can satisfy all those crunchy cravings and it starts with a C and ends with an abbage! It seems like Cabbage is one of those underrated veggies that most people don’t think twice about in the store. Personally, it’s one of my favorites. Not only is it super healthy, but it’s also insanely affordable! While the bags of pre-shredded cabbage are convenient, you can pick up a whole head of cabbage anywhere from $0.60 to $2.00 and can be stretched out up to 5 days!!! That’s a steal of a deal for anyone cooking on a budget. 

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The versatility of cabbage is another plus for me. There's the more traditional, creamy coleslaw application, but have you ever tried thinly sliced cabbage with a squeeze of fresh lime juice, salt and pepper, and a little spice to top off your tacos? Or a salad, where you ditch the lettuce and let shredded cabbage shine as the star of the show? Then there's fresh, crunchy cabbage wraps or steamy, baked cabbage rolls, and even a simple sautéed cabbage, cooked down with some bacon...the list goes on and on! While there are so many options when it comes to this crunchy green, one of the most satisfying to me is a classic coleslaw.

This low calorie, low sugar dish is the perfect way to indulge and feel satisfied without busting your belt! The slaw is fresh and crunchy, with just the right amount of creaminess and the fresh zing of dill finishes the flavor off just right. I love this recipe because it doesn't have any added sugar, but the subtle sweetness of the carrots is just enough for this dish. This recipe uses dried dill and dill seed. You can always substitute with fresh dill, but if you make this recipe often (which, in our house, we definitely do!), it's helpful to know you already have your herbs ready to roll in the pantry. 

This slaw can be whipped up in no time. The most time consuming part is shredding the cabbage, but with a mandolin (like this one), you can shred it all in mere minutes! The mandolin is a serious time saver in the kitchen and has become one of my go-to tools lately. Shred the cabbage on one of the finest settings and you will be amazed at how far it goes. To get 4 cups of green cabbage for this recipe, I shredded about 1/2 to 1/3 of a medium-large sized head. For the purple cabbage, you can get two cups out of around 1/6 of the head. For the carrots, you can use the pre-shredded bag or do a quick peel and shred on some whole carrots. To get 1 cup, shred anywhere from 2 -4 carrots, depending on the size. 

Once you have your chopping out of the way, you can whip up the dressing for this one. All you have to do is whisk the mayo, apple cider vinegar and dill together in a large mixing bowl with a little salt, pepper and garlic powder to taste. There's no added sugar to this recipe, but if you like a little sweetness in your slaw, you can add a squeeze of honey to the mix. Toss in the cabbage and carrots and you're all done! I like to let it sit for a few minutes to really come together. And that's all folks! This recipe is cheap and easy and I hope you enjoy it as much as we do!

Thanks for Chewsing!