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Ingredients:
1 sm. head cabbage
1 Cup shredded red cabbage (optional)
1/2 sm. onion (about 2 tbsp.), finely chopped
1 lg. carrot
3/4 c. mayonnaise
1 tbsp. lemon juice
2 tbsp. vinegar (tarragon, balsamic, red wine, your favorite)
2 tbsp. sugar
Salt and Pepper to taste
2 Tb. Dill
1 tbsp. milk
1. Prepare dressing by mixing mayonnaise, lemon
juice, vinegar, sugar, salt, dill, pepper and milk in a bowl using
a wire whisk.
2. Cut the core out of the head of cabbage. Shred
the cabbage using grater, food processor or knife. If using a
knife, make sure it's a sharp one and cut the cabbage very thin.
3. Peel and grate the carrot using a cheese
grater.
4. Chop the onion finely.
5. Mix the cabbage, carrot and onion in a large
bowl.
6. Pour the dressing over the cabbage mixture and
blend thoroughly.
7. Taste and adjust seasoning if necessary.
8. If possible, let the coleslaw stand in the
refrigerator for several hours before serving. |
