Friday, May 22, 2009

recipe: creamy lemon dill coleslaw

What's a Memorial Day picnic without coleslaw? Here's a gluten free AND dairy free recipe from Living Without:

(serves 6-8)

1 medium green cabbage, finely shredded (about 6 cups)
½ medium red cabbage, finely shredded (about 3 cups)
4 large carrots, finely shredded
Juice and zest of one lemon or lime
⅓ cup mayonnaise
½ cup sour cream or sour cream substitute or nondairy yogurt or mayonnaise
1 teaspoon dried dill weed or 1 tablespoon fresh dill weed
½ teaspoon celery seeds
2 tablespoons chives, chopped, optional
½ teaspoon salt
¼ teaspoon black pepper

Mix both cabbages and carrots in a large bowl. Add lemon juice and zest and toss.

Whisk mayonnaise, sour cream, dill, celery seeds, chives, salt and pepper in a separate bowl. Fold dressing into the cabbage, tossing to coat cabbage.

Chill one hour before serving. Pack in a tightly covered container and keep chilled with a freezer pack.


Miss Aimee said...

thanks, yum

gangsta bride said...

yes! im gluten free too. keep em comin...

Miss Q said...

I love both your blogs. I have only been gluten free for a couple months and I find them a source of never ending inspiration. I am in London so the product ranges are different but your constant push to create new exciting meals makes me do the same. Thank you.

Much Love Steph.