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
Serves 6
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.
You can get more recipes, plus helpful lifestyle advice, parenting info, and relationship tips in the Tips on Life & Love newsletter.
Hi! I'm Kristy, the editor of TOLL. I work with Simon & Schuster's expert authors to share our best parenting, money and career, self-help, and relationship tips. I love travel, trying new recipes, reading, saving money, and exploring this thing called life. Thanks for reading! Feel free to contact me at kristy dot ojala at simonandschuster dot com.
