Recipe by Redneck Epicurean
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.
Top Review by MissHeather
A nice change from regular coleslaw. I used a package of coleslaw mix as the starter. Looks a little dry at first but, moistened right up after sitting in the fridge for a bit. Also, did not have fresh dill so, I used 2tsp dried dill. Just felt it needed something more or it could be I am not a big fan of Hidden Valley Ranch. Definitely worth trying!
- 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