Farm Report

Red Cabbage Coleslaw

Makes 4 1/2 cups


  • a 1-LB red cabbage, quartered, cored, and sliced very thin (about 6 C)
  • 1 small red onion, halved lengthwise and sliced very thin
  • 1/3 C sour cream
  • 1/3 C mayonnaise
  • 2 T minced fresh dill
  • 1 T fresh lemon juice


  1. In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
  2. Serve coleslaw chilled or at room temperature.


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