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"Dill, cider vinegar and a bit of sweetness perk up this simple coleslaw." Lucas Hollweg
1 x ½ pointed spring cabbage, shredded
and central core discarded
1 small onion, finely sliced
1 x ½ tsp salt
2 tbsp cider vinegar
1 tbsp caster sugar
1 tbsp dijon mustard
3 tbsp soured cream
2 tsp olive oil
1 x ½ x 20g pack dill, chopped
1. Put the cabbage and onion in a mixing bowl, sprinkle with the salt and pour in the vinegar. Mix together, then leave to stand for 1 hour, tossing occasionally.
2. Add the sugar, mustard, soured cream, olive oil and most of the dill. Season generously with black pepper, then stir together until everything is well mixed. Scatter with the remaining dill.
Typical values per serving:
This recipe was first published in January 2012.