Summer broccoli slaw with creamy dill dressing

 

Creamy dilly summer salad dressing

Adapted from “True North Cabin Cookbook,” by Stephanie Hansen, who also is apparently afflicted/blessed by volunteer dill. I had a super abundance this spring, and it's enjoying a second wave this fall.

Ingredients
½ cup plain yogurt
⅓ cup mayonnaise
2 tablespoons fresh lemon juice
Zest of ½ lemon
1 tablespoon water (or liquid from yogurt)
1 clove garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon ground mustard
1 teaspoon black pepper
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley

Method
Combine everything but herbs to mix well. Stir in herbs a bit at a time until well blended. 

Rating: Good for sturdy salads. The flavor is fine enough when made and used right away, but the dressing improves a bit if you've got time to make it ahead and refrigerate it a bit before using.

 

What to use it for

Summer broccoli slaw. Mix half a package of broccoli slaw mix (or to make your own chop two medium broccoli stems and 1 medium carrot into matchsticks and toss with ½ cup shredded red cabbage) with 7 sliced radishes and 1 cup broccoli florets torn into bite-size pieces. Mix with about half the creamy dill dressing. Makes about 4 servings. Nice mix of crunch and creaminess.

Quick pasta salad: Cook 1 cup orzo according to package directions. To drained, cooled orzo, add 1 cup chopped English cucumbers or snap pea pods,  ½ cup chopped red peppers, 2 chopped green onions and 1 tablespoon chopped fresh parsley. Mix in creamy dill dressing to taste.

For a completely different take on a dill dressing, try the dressing on this strawberry spinach salad.