Creamy Dill Coleslaw
side dish
  • 1small head cabbage
  • 1clove garlic
  • 3/4cup Greek Yogurt
  • 2 tbsp Paducah Olive Oil’s Wild Dill Infused Olive Oilcan subsitute: basil, rosemary, chipotle
  • 1 tbsp Lemon Juice
  • 1 tsp Sea Salt
  1. Shred, or thinly slice, the cabbage and toss it to break up the layers. Mince the garlic and place it in the serving bowl. Add the yogurt, oil, lemon juice, and salt and whisk well to combine. Add the cabbage and toss to coat. Let it sit for at least 1 hour to allow the flavors to develop. This is best enjoyed within 2 days of being made. It keeps best in an airtight container in the fridge. Recipe from The Olive Oil & Vinegar Lover’s Cookbook