Coleslaw and dill
Coleslaw med dill
When some friends gave us some lovely fresh cabbage from their allotment it seemed too good to steam, so instead I made this lovely coleslaw. Nowadays Swedes make many different kinds of coleslaw, using a white cabbage base with the addition of onions, carrots, lemon juice and even cinnamon. This version uses onion, vinegar and dill which seems, to me at least, to give it a particularly Swedish flavour. On a hot summer’s day it goes really well with some barbecued fish or meat and a nice cold beer! John Duxbury
|1||fresh pointed white cabbage, shredded and central core removed|
|1||small onion,finely sliced|
|2 tbsp||cider vinegar or white (spirit) vinegar|
|1 tbsp||caster sugar|
|1 tbsp||Dijon or sweet Swedish mustard|
|3 tbsp||soured cream or yoghurt|
|2 tsp||olive oil|
|2 tbsp||dill, finely chopped|
1. Wash the cabbage thoroughly to removed any grit and then pick it over to remove any bits that don’t look very nice.
2. Dry the cabbage, in a salad spinner if you have one, then put it in a large mixing bowl.
3. Add the sliced onion, tearing it up a bit as you add it.
4. Add the salt and vinegar and mix together. Leave it to stand for an hour or so, tossing it occasionally.
5. Meanwhile make the dressing by mixing the sugar, mustard, soured cream, olive oil and most of the chopped dill together in a small bowl.
6. When you are ready to serve the coleslaw, pour over some of the dressing and toss the coleslaw. As cabbages vary in size, be guided by the appearance of the coleslaw as you may not need all the dressing.
7. Scatter the remaining dill over the top of the coleslaw.
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