Tuesday, June 21, 2011

Basil & Dill Coleslaw Recipe

6 cups (about 1/2 head) cabbage
3 tablespoons fresh basil
1/4 cup fresh dill
1/2 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons sugar
2 tablespoons cider vinegar
1 teaspoon ground pepper

Weston Cabbage Shredder
& Slaw Board *

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)

How To

Shred the cabbage, basil, and dill with the Weston Cabbage Shredder and Slaw Board.

Mix together mayo, buttermilk, sugar, vinegar, and ground pepper and pour over cabbage mixture in a large mixing bowl. Pour the mixture into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe).

Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the dressing. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

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