This classic, cooling summer side dish favorite makes a perfect complement to whatever’s on the grill at your next barbecue. From The Stocked Kitchen: One Grocery List… Endless Recipes by Sarah Kallio and Stacey Krastins.
Traditional Dill Coleslaw
3/4 cup mayonnaise
3/4 cup milk
3 tablespoons white wine vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon dill weed (optional)
4 cups cabbage and carrot mix
1. Whisk together the mayonnaise, milk, vinegar, sugar, mustard, and dill (if using) in a large bowl until well combined.
2. Add the cabbage and carrot mix and toss to coat. Cover and refrigerate for at least 1 hour before serving.
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