Creamy Dill Coleslaw

Our Brunswick Forest cookbook club met on 11 April 2023.  The recipes that everyone selected were from Giada de Laurentiis’s cookbook called, Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out. My friend Candy made this coleslaw.
 

Ingredients

1 medium head of savoy cabbage, quartered, core removed, and sliced fine
1 .T plus 1 t. kosher salt
3/4 C. coconut yogurt, such as COYO
1 T. whole-grain mustard
3 T. cider vinegar
1/4 C. extra-virgin olive oil
1/4 C. chopped fresh dill
1 carrot, grated on the large holes of a box grater
 

Directions

In a large container, toss the cabbage with 1 T kosher salt. With your hands, massage the sale into the cabbage for about 3 minutes. Place the colander in the sink and let the cabbage drain for 15 minutes.
 
Meanwhile, in a large bowl, whisk together the yogurt, mustard, vinegar, olive oil, dill, and the remaining 1 t. salt until smooth. Add the carrot and stir to coat. Squeeze out any excess from the cabbage and add the cabbage to the bowl, tossing well combine with the carrots and dressing. Let the slaw stand at room temperature for 30 minutes or up to 4 hours in the refrigerator to marry the flavors.