Dill Coleslaw
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.
Servings: 6 servings
Calories: 191kcal
Ingredients
- 1 small white cabbage
- ½ small red cabbage
- 1 carrot
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh dill
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 366mg | Potassium: 460mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2639IU | Vitamin C: 96mg | Calcium: 95mg | Iron: 1mg