For the same book club evening that I made the coffee
crusted filet, Sophie made this. Not only is it delish, but
it has no raw carrots...a plus for my allergies!
Basil Dill Coleslaw
Ingredients
6 cups finely shredded cabbage (one bag)
2 tablespoons chopped fresh basil
2 tablespoons snipped fresh dill
Dressing
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper
In a serving bowl combine the cabbage, basil and dill.
In a small bowl whip the dressing ingredients until blended.
Cover and refrigerate both bowls until serving.
Just before serving, Pour the dressing over cabbage mixture and toss to coat.
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This was soooo yummy!
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