Dilled Cabbage-and-Cucumber Slaw
Martha Stewart's Cabbage and Cucumber Slaw
Nathan Congleton / TODAY
print recipe
Rating:
3.6 (50 rated)
Prep time:
Servings:
6-8

To avoid a watery salad, the cucumber should be added to this fresh slaw right before serving. Peel, seed, and cut them, then keep them in a separate container until ready to serve.

Ingredients

    • 1/2 Savoy cabbage (1½ pounds), finely shredded (8 cups)
    • 2/3 cup sour cream
    • 1/3 cup mayonnaise
    • 1 tablespoon fresh lemon juice
    • 1/4 cup packed coarsely chopped fresh dill
    • Kosher salt and freshly ground pepper
    • 2 Kirby cucumbers, peeled, halved, seeded, and cut into 1/4-inch pieces (2 cups)

Preparation

Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate for at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

Martha Stewart Living / Ryan Liebe

Martha Stewart Living © Meredith Corporation. All rights reserved.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Watch Martha Stewart show how to cook up a traditional fish fry

Play Video - 4:57