Kim Snyder
Kim’s Kakes, Kuttings, and Kandles, Too!
Ivesdale, IL
Prep Time: 30–40 minutes
Makes 8 servings
large head of cabbage, chopped fine
2–3 carrots, grated
1 cup sugar
¼ tsp. garlic salt
¼ tsp. pepper
¼ tsp. dill seeds or celery seeds
½ cup herbal vinegar (basil, rosemary, or tarragon)
⅓ cup oil
1. Mix together cabbage and carrots.
2. Sprinkle sugar, garlic salt, pepper, and dill seeds over cabbage.
3. Pour vinegar over mixture.
4. Stir in oil. Mix gently until sugar is dissolved.
Variation: Use one small head of red cabbage and one small head of green cabbage for a colorful slaw.