Who doesn't like a two-for-one deal? One weekend when I made some dip and crudites and served it in a hollowed-out red cabbage, I realized that I had the makings for coleslaw right there.
So after the dip was enjoyed (no double-dipping, of course) I chopped up the cabbage, dip, and any extra veggies and had instant coleslaw.
How easy is that?
Homemade Ranch-style Dip Served in Cabbage With Veggies
1 cup Greek style plain yogurt
1/2 cup sour cream
1/4 cup buttermilk
3 T mayonnaise
1 1/2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. onion powder or finely chopped onion
1/4 tsp. garlic powder
1 T finely chopped fresh chives
1/4 tsp. kosher salt
freshly ground black pepper
In a medium bowl, mix all the above ingredients together well with a wire whisk. Cover and refrigerate overnight or for at least several hours before serving.
Take one red cabbage and cut off a slice on the bottom of the cabbage so it sits firmly on a cutting surface and doesn't roll. Hollow out the inside of the cabbage reserving the cabbage pieces but not the core.
Spoon the dip inside the hollowed-out cabbage and serve it with assorted cut-up fresh vegetables such as carrots, cucumbers, celery, snow peas, broccoli flowerettes, radishes, etc.
When finished with the dip, chop up the cabbage and place in a bowl. Add the remaining dip a little at a time until you have the right amount of dressing on the coleslaw. You can always add extra ingredients such as green cabbage, chopped red onion, chopped apples, and more. Refrigerate.
