Vegetable Dill Slaw


It’s Game Day! Sunday morning Ed and I will hightail it back to Charlotte from Grandfather for the season opener … Carolina Panthers v LA Rams. This, of course, has me thinking about football food. Although our tailgate is catered — yes, you heard that right — we do prepare a lot of football fare at home throughout the season. What better to go with burgers and barbecue sliders than jazzed up Vegetable Dill Slaw from good friend, Hester Hodde, page 175. This slaw was inspired by Gourmet Magazine and goes beyond the quick mayo, mustard, vinegar, and celery seed version I whip up on the fly. This might take a little more time, but worth every minute of extra chopping. Your fans will love it!

Oh, I know you’re wondering why we have our tailgate catered. For years Ed, along with a few other talented and devoted men, did our tailgate with no help from any of their wives. You can see that on any given Sunday our tailgate can host 100+ friends. One year, they had the brilliant idea to hire someone from the Culinary School at Central Piedmont College. The rest is history. This year, our very talented CPCC Culinary School graduate, Desiree Kinker 2019, will be in charge. We love her and we love that she and her team will set up, break down, and provide a fabulous menu every week!

Go Desiree and Go Panthers!




Vegetable Dill Slaw

SERVES 6–8     Hester Hodde
A fancier slaw!



1 tbsp red wine vinegar
1 tbsp white wine vinegar
¼ cup sugar
1½ cups mayonnaise
¼ tsp celery seed
¼ tsp garlic salt
1 med cabbage, chopped
½ cup shredded carrots
½ cup chopped sweet red pepper
½ cup chopped sweet yellow pepper
3 tbsp chopped onion
½ cup chopped celery
1 tbsp chopped dill
½ tbsp chopped Italian parsley
1 cup halved grape tomatoes



For the dressing, whisk vinegars and sugar to dissolve sugar. Add remaining ingredients and blend well.

Place salad ingredients except tomatoes in a large bowl. Mix with dressing. Cover and chill overnight.

Just prior to serving, add tomatoes.


  • Recipe may be prepared up to 2 days in advance.
  • Dressing makes more than is needed. After slaw has marinated in dressing, you may want to transfer mixture to serving bowl using a slotted spoon. Discard extra dressing.
  • You may use prepackaged cabbage mix. I have also made this recipe without the tomatoes.
  • Increases well.


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