This super simple, vegan (optional) dill cabbage slaw makes a great side or adds a tasty crunch to your favorite wraps, burgers or sandwiches.
Ingredients
Cabbage – I prefer to use Napa Cabbage due to the tender texture in comparison to green cabbage. If using green cabbage consider slicing it thinner for a similar texture.
Kale – Kale is optional, but it adds a little extra color and crunch.
Dill – I love to use fresh dill when ever I get the chance, but it is not always easy to find. If using dried dill, consider adding an extra teaspoon for a more robust flavor.
Sour Cream – I use vegan sour cream, but this recipe would also be great with lactose free or regular sour cream.
Rice Vinegar – Rice vinegar has a slightly sweet, but mild flavor. If unavailable, you could easily substitute champagne or white wine vinegar. Apple cider vinegar can be used as a substitute, but it has a tangy, more intense flavor. Therefore consider using 2 tablespoons instead of 3.
Dill Cabbage Slaw
Ingredients
- 3½ cups Napa Cabbage
- 1 cup Kale optional, if omitting substitute 1 cup of cabbage
- 1½ tbsp Dill
- 3 tbsp Rice Vinegar
- ½ cup Vegan Sour Cream
- Salt to taste
- Pepper to taste
Instructions
- Thinly slice cabbage and finely chop the kale.
- Toss cabbage and kale with sour cream, dill, and rice vinegar.
- Salt and Pepper to tastse.
