Tangy Slaw

I love a good, tangy, crunchy coleslaw. It is easy to find nice and clean cabbage slaw mixes in the market, some with carrots and others with just red and green cabbage.  Whatever your preference, all you need is some shredded cabbage and freshly whipped dressing for the perfect side to just about any savory dish (or on a sandwich.)


6 cups coleslaw mix

1/4 cup chopped fresh dill

1/4 cup chopped green onions

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

2 teaspoons honey

1/2 teaspoon celery seeds

pinch of sea salt and fresh ground pepper to taste


1. In a large bowl toss together the coleslaw mix, dill, and green onions.  Set aside.

2.  In a small bowl whisk together the sour cream, lemon juice, honey, salt, pepper, and celery seeds until smooth.

3. Pour the dressing over the slaw and toss gently to coat evenly.  You can cover with plastic wrap and keep for up to two days, but it is best served immediately.