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.
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.