Creamy Dill Coleslaw with white and red cabbage, carrots, a good splash of cider vinegar and freshly chopped dill, a delicious and super easy side dish that goes well with any roast. A classic side for the BBQ season, this dill coleslaw is best served cold from the fridge.
This coleslaw recipe is a proof that tasty food can be made with simple, often underrated ingredients, that we tend to take for granted. Cabbage is a sample food in Romania, and the best way to cook it is either braised, like in this fantastic Braised Cabbage with Ham and Sausages, or use the leaves to make the most delicious Stuffed Cabbage Rolls (Romanian Sarmale).
But a good cabbage salad is a real treat especially in summer time, when it makes the best side dish for a nice BBQ, or our famous Romanian Mici (Garlicky Skinless Grilled Sausages).
Unlike the classic coleslaw, our cabbage salad is made with no mayo, just white cabbage, salt, pepper, oil and vinegar. And dill to make it more fragrant, but this is optional. And this is the best summer salad you can have, light, healthy, so delicious too.
This dill coleslaw is a fusion between 2 cuisines: the classic British mayo coleslaw, and the Romanian cabbage salad. It uses mayonnaise, although this can be replaced with yogurt for a no-mayo version, red and white cabbage, carrots, vinegar, for a nice kick, salt and pepper, and this beautiful herb, dill.
Dill is absolutely fantastic in any salad, and it goes so well with fish and chicken too. We, Romanians, are crazy about it, it’s used as often as parsley, and it’s delicate flavour transforms even the most boring dish into something spectacular.
HOW TO MAKE DILL COLESLAW
The good thing about coleslaw is that it keeps fresh in the fridge for 2-3 days, so if you end up making a bit too much, not to worry, you can enjoy it with your next meal. I used a small white cabbage, and an even smaller red cabbage, but you can use half of each if it’s too much.
- use a big sharp knife to shred the red and white cabbage, first cut the cabbages in half, then quarters, it will be a lot easier to shred them
- use a vegetable peeler to get really thin carrot strips, then add the mayo, salt, pepper, vinegar and chopped dill, and mix well
And that’s it, an easy coleslaw that tastes tones better than the store-bought one which is often heavy, and way too rich in mayonnaise. Do give it a try!
VARIATIONS OF COLESLAW
Dill is probably easier to recognise from pickles, it’s a herb often used here, especially with gherkins. So, if you are a big fan of pickles, why not add some to make a delicious dill pickle coleslaw. Just cut the pickles into thin slices, or shred them, and add them to the slaw.
If you’d rather not have any mayo or yogurt in your coleslaw, just use olive or vegetable oil and vinegar, like in our Romanian salad, or replace the vinegar with lemon juice for a citrussy kick.
It’s healthy, it’s refreshing, it’s summery, and most importantly, it’s super quick to make -what a treat!
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Creamy Dill Coleslaw with white and red cabbage, carrots, a good splash of cider vinegar and freshly chopped dill, a delicious and super easy side dish that goes well with any roast. A classic side for the BBQ season, this dill coleslaw is best served cold from the fridge. My homemade coleslaw is easy to customize, for a no mayo version just replace the mayonnaise with yogurt.
- 1 small white cabbage
- 1/2 small red cabbage
- 1 carrot
- 1/2 cup mayonnaise
- 1 tbsp cider vinegar
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp chopped fresh dill
Cut the cabbages in half, then quarters, and use a big sharp knife to shred them, or use a vegetable shredder.
Use the vegetable peeler to peel thin strips of carrot, or shred it together with the cabbages.
Add everything to a large bowl, then add the mayo, salt, pepper, dill and vinegar, and mix to combine.
Serve cold from the fridge.