Saturday, June 20, 2009

Recipe ~ Esther's Dill Coleslaw

I tried a new recipe from one of Paula Deen's cookbooks. It's called Esther's Dill Coleslaw and we think it's really good!
Paula says, "Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver's, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!"

I made a couple little changes, but nothing drastic. The recipe calls for the dill to be reserved and sprinkled on top ~ well we like dill, so I chopped a bit more than it called for AND mixed it right in. I also decided to chop the cabbage rather than shred it. I like the bigger pieces and it saved a lot of time. Esther used the dry mix for the buttermilk dressing, but I bought it in the bottle.

1 small head cabbage
1/2 cup chopped Vidalia onion
1/2 cup Hidden Valley Ranch Buttermilk salad dressing
1/2 cup shredded carrots
2 tablespoons chopped dill
Mix it all together, chill and serve.

Next time I think I'll add some sunflower seeds to it.


Kimberly said...

Mmmm.... sounds great! Except there would be a LOT for me to eat... my husband calls cloeslaw 'clodslop'... nice huh?!?

There is now a link at the top of my 'baked flowers' post for Chestnut Junction. I based the pattern on one of hers.

Have a great weekend!

Scrap for Joy said...

There isn't much of Paula's that I don't love. Your slaw looks yummy-it would be great with our burgers for Father's Day tomorrow!