Yield: 8 servings.
2 (12-ounce) bags broccoli slaw
2 tablespoons red onion, minced
2 tablespoons fresh dill, chopped
¼ cup plain Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
Juice of 1 lime
Salt and pepper to taste
Pour broccoli slaw into a large bowl. Add red onion and dill.
In a small mixing bowl, whisk together yogurt, vinegar, sugar, mustard, and lime juice. Toss slaw together to make sure broccoli is coated. Season with salt and pepper. Mix well.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
