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.
print it
Tastes change over time, but our editor in chief knows that, eventually, the classics always come back in style.
Maybe it’s been years since you last solved an algebra equation or wrote an essay, but learning never stops, no matter your age. Expand your knowledge on a “field trip” to these eight destinations across the state. And don’t worry — you won’t be graded!
Find the furniture and decor that speaks to you at 26 shops we love from mountains to coast.
From UNC Chapel Hill’s Wilson Library — housing what’s believed to be the largest library collection in the country devoted to a single state — to personal troves of duck decoys, pottery pieces, trains, tractors, and more: Meet the passionate collectors who curate the past and present, the serious and curious, the tangible items that tell the story of life in North Carolina.
