A stunning side or mid-day snack of bright purple cabbage brings a sweet-tart flavor and nice crunch to your plate. You can substitute cucumber for the cabbage to make an equally tasty pickled slaw.
½ head of green or red cabbage, thinly sliced
½ cup of apple cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons dill
2 teaspoons lemon juice
½ teaspoon salt
An Oldways Recipe
Yusef R. Courts says: OK
jbrannon says: It was great!
Nick says: Delicious
sravanthi says: good
cecilia a williams says: looks good
John O says: One of the beauties of this recipe is its simplicity. However, since I don’t much like dill, I changed it up a bit by eliminating the dill and adding some finely chopped jalapeño (ok, I confess that I’m a chile-head). The addition of the pepper gives it a nice little kick – if you like that kind of stuff.
Sera says: I am simply obsessed with this recipe! I have been making it almost weekly, and I am a household of one. Yum!!!
Per the comment re: fresh vs dried dill, I also use 2 tsp dried dill and it is simply perfection.
Definitely a healthy-heaping of dill flavor, but I think it works perfectly.
kahlileo says: I made this last night and it’s so quick and easy and delicious! My one caveat is simply the way the recipe is written… I’m guessing it’s meant to be 2 tsp fresh dill, I used dried (same amount – I was tired and just wanted to give it a go!) and it still tastes delicious but is definitely a strong dill flavor. Would love a clarification on what the intended amount of fresh vs. dried dill is. Look forward to playing around with this simple base recipe to see what other subtle spices will go nicely with this easy to make slaw!
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