zoom Scandi slaw

    Save to your scrapbook

    Scandi slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Scandi slaw

    "Dill, cider vinegar and a bit of sweetness perk up this simple coleslaw." Lucas Hollweg

    • Preparation time: 10 minutes, plus standing
    • Cooking time: 0 minutes
    • Total time: 10 minutes 10 minutes

    Makes: 4


    1 x ½ pointed spring cabbage, shredded
    and central core discarded
    1 small onion, finely sliced
    1 x ½ tsp salt
    2 tbsp cider vinegar
    1 tbsp caster sugar
    1 tbsp dijon mustard
    3 tbsp soured cream
    2 tsp olive oil
    1 x ½ x 20g pack dill, chopped


    1. Put the cabbage and onion in a mixing bowl, sprinkle with the salt and pour in the vinegar. Mix together, then leave to stand for 1 hour, tossing occasionally.

    2. Add the sugar, mustard, soured cream, olive oil and most of the dill. Season generously with black pepper, then stir together until everything is well mixed. Scatter with the remaining dill.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars