Dill Coleslaw

Dill Coleslaw
Serves 6 to 8

You can serve this chilled or at room temperature—it tastes good either way. If you make it the day before, don’t add the dressing—the slaw will wilt. Just refrigerate both separately. For crunchy coleslaw, you may add the dressing just before serving, or a maximum of 1 to 2 hours before serving, and toss again just before plating.

What you need:
1 cup mayonnaise
¼ cup apple cider vinegar
3 tablespoons sugar
¾ teaspoon celery seeds
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper

6 cups (1¼-pound) green cabbage, julienned
½ cup julienned carrot
½ cup granny smith apple, julienned
½ tablespoon chopped fresh dill

What to do:
In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery seeds, salt, and pepper and set aside.
In a large bowl, combine the cabbage, carrots, apples, and dill. Add the mayonnaise dressing and toss to combine. Season with salt and pepper to taste. Serve either chilled or at room temperature.

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