Now that we’ve all settled into the heart of winter, we find ourselves reaching several times a week for crunchy goodness of a cabbage slaw to accompany whatever proteins are on the menu that day, or that big pot of rich, steaming chili on the stove.
Cabbage is plentiful during the slack winter growing season, satisfyingly crunchy and filling, offers a slew of health benefits, and a basic cabbage slaw presents a blank slate to weave whatever flavor theme suits you on a given day via your choice of dressing.
We have our dressing standbys we reach for all the time (most of which are anchored by some mouth-puckering acid of some sort – vinegars, lemon, and lime juice typically), though this Lemon Sour Cream Dill Cole Slaw recipe that I pulled out of an old email of Chef Libby’s in Austin sounded great a few days ago, and it didn’t disappoint.
Getting your green leafy veg into your menu plan just got easier for this next week…
1 cup sour cream
1/2 cup good mayonnaise
2 tbsp sugar
1-2 tbsp fresh dill, snipped
Juice of one large lemon
1 tsp dry mustard
Salt and pepper to tasteOne 2-3 lb head of cabbage, trimmed, finely shredded
Stir together all the dressing ingredients (everything but the cabbage); taste for lemon and dill and adjust to your liking – note the dill flavor deepens the longer the slaw sits.
Trim and shred the cabbage, toss with the dressing and go to it.
Enjoy.
