September 23, 2012
1 bag coleslaw mix
1 carrot, peeled and finely grated
1/8 cup vinegar
1/8 cup lemon juice (freshly squeezed)
1/4 cup mayonnaise
1 tsp salt
2 tsp finely chopped fresh dill (or 3 frozen cubes)
zest of 1 lemon
Place the coleslaw mix in a large bowl and run a sharp knife through it to cut the pieces of cabbage smaller. Add carrots and mix. Add all remaining ingredients and toss well until combined. Let sit for ½ hour before serving.
Here are some ideas of add-ins to change your dish: Toasted sunflower seeds (salted) are our favorite way to add some crunch. You can also try toasted almonds or hazelnuts, 1 Granny Smith apple cut into matchstick pieces and soaked in lemon juice for 4 – 5 minutes, scallions (green parts) for added color and flavor, and small pieces of pastrami for a great accompaniment to chicken.