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5 from 1 vote
Overhead shoot of a large glass bowl with coleslaw
Dill Coleslaw
Prep Time
10 mins
Total Time
10 mins

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.

Course: Side Dish
Cuisine: International
Keyword: bbq side dishes
Servings: 6 servings
Calories: 191 kcal
Author: Daniela Apostol
  • 1 small white cabbage
  • ½ small red cabbage
  • 1 carrot
  • ½ cup mayonnaise
  • 1 tablespoon cider vinegar
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon chopped fresh dill
  1. Cut the cabbages in half, then quarters, and use a big sharp knife to shred them, or use a vegetable shredder.

  2. Use the vegetable peeler to peel thin strips of carrot, or shred it together with the cabbages.

  3. Add everything to a large bowl, then add the mayo, salt, pepper, dill and vinegar, and mix to combine.

  4. Serve cold from the fridge.

Nutrition Facts
Dill Coleslaw
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 366mg15%
Potassium 460mg13%
Carbohydrates 15g5%
Fiber 6g24%
Sugar 8g9%
Protein 3g6%
Vitamin A 2639IU53%
Vitamin C 96mg116%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.