Red Cabbage and Dill Slaw
A creamy buttermilk dressing, an entire bunch of fresh dill, chopped pickles, and pickle juice make this red cabbage and dill slaw stand out from the rest.
Servings: 8 servings
Ingredients
- 1 1/2 pounds red cabbage, (about 1 medium head)
- 1/2 Vidalia onion, Maui, or other sweet onion
- 1/3 cup finely chopped fresh dill, reserve some for garnish
- 1/2 cup finely chopped dill pickles, (2-3 whole pickles)
dressing
- 1/2 cup mayonnaise
- 4 Tbsp buttermilk
- 4 Tbsp dill pickle juice, strained
- 3 Tbsp apple cider vinegar, or champagne vinegar (more if desired)
- 1 tsp yellow mustard seeds
- 1 tsp celery seeds
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
garnish
Instructions
- Cut the cabbage in half, and then into quarters. Slice away the white core. Cut the quarters into 1/8 inch slices, a mandoline slicer works well for this, Put the cabbage in your largest mixing bowl.
- Slice the onion into 1/8 inch slices, and cut the rounds in half. Separate the strands as you add them to the bowl. Add the chopped dill and pickles and toss well.
- Whisk together the dressing ingredients and give it a taste to adjust. Toss the slaw with enough dressing to thoroughly moisten, but don't drown it, you may have extra dressing. Cover well and refrigerate for at least an hour before serving.
- Just before serving toss again, add more dressing if necessary, and garnish with fresh dill.
Notes
There's a sweet spot for serving slaw, and it's somewhere between 1 and 4 hours after it's been made. Any less time and the flavors won't have a change to sink in and tenderize the cabbage ~ any more time and it slowly starts to break down and loose crunch and color. That being said, the slaw will be perfectly fine the next day, I'm just being a perfectionist about it ;)
Be sure to taste it before you serve it - you may want to add more salt, more vinegar, or more pepper, etc.
Nutrition
Serving: 1 · Calories: 141 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 7 mg · Sodium: 452 mg · Potassium: 280 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 1139 IU · Vitamin C: 51 mg · Calcium: 67 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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