Dill Vinegar Slaw

Are you wondering what to do with the dill in your CSA Share? Here’s the easiest recipe I can think of. It’s quick, refreshing, and everyone at your picnic should be able to eat it. (Vegans (swap maple syrup for honey), paleo, gluten free, etc.) The recipe is very similar to our crunchy Sweet & Sour Kohlrabi Salad, but in cabbage slaw form. Pictured is a fresh, sweet savoy cabbage but any cabbage will do.

Dill Vinegar Slaw

If you have a food processor with a slicing blade, it’s the best tool in the kitchen for making slaw. The final dish will be uniform and crunchy. A sharp knife is also a great substitute. Remove the core, and thinly slice the slaw. After that you’re seconds away from serving. You can make this dish in advance if you’re using savoy or green cabbage. If you want to give it a try with napa, serve right away. Try this refreshing slaw on tacos, with fish, pork, or anything coming off the grill.

Dill Vinegar Slaw

Dill Vinegar Slaw

1 cabbage
1/4 cup finely chopped dill
1/4 cup rice vinegar
1 tablespoon honey (for a vegan version use maple syrup)
large pinch of kosher salt

Remove the outer leaves of the cabbage, and slice in half, then quarters. Remove the core and if you have a food processor use the slicing blade to thinly slice. Otherwise, carefully slice into even slices with a knife. Place 6 cups into a large bowl.

Whisk together the honey and vinegar, until the vinegar is dissolved. Pour the vinegar over the cabbage, then add the dill and honey. Toss to combine. Taste and adjust seasoning if necessary.


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