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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe came from the Savannah Country Cooking cookbook, Paula Deen's very first cookbook. It is served by Esther Shaver in her bookstore cafe. If Paula thinks it's that good, well...it must be! So, I tried it, and it is. Different from a normal coleslaw, but goes well with just about any meal! Cook time would be chill time, but will vary if your serving immediately or chilling. Also, the prep time will vary if you have to shred all the ingredients. Both are guesstimates. Ingredients:
1 small head of cabbage, shredded |
1/2 cup vidalia onion, finely chopped |
1/2 cup shredded carrot |
1/2 cup hidden valley ranch buttermilk dressing |
2 tablespoons chopped fresh dill |
Directions:
1. Mix all ingredients together except dill.
2. Cover and refrigerate until serving.
3. To serve, sprinkle the chopped dill on top.
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