This dill cabbage coleslaw brings bright, fresh flavor to your summer table. The dill and lime vinaigrette adds a zesty tang that’s lighter than traditional mayo-based slaws, while still delivering plenty of crunch and flavor.
You can have this on the table in under 15 minutes, making it perfect for busy weeknights or last-minute BBQs. The vibrant colors from red and green cabbage make it as beautiful as it is delicious.
Serve it alongside burgers, brats, or grilled chicken, or use it as a topping for tacos and sandwiches.
Ingredients
Ingredient Notes
- Cabbage: This recipe uses both green and red cabbage for color contrast and a mix of mild and peppery flavors. If you can’t find red cabbage, use all green cabbage instead.
- Carrots: Use the grater attachment on your food processor for perfectly uniform shreds. This keeps your hands from turning orange and ensures even pieces.
- Fresh Dill: Dill has a distinctive, slightly grassy flavor that pairs beautifully with the tangy vinaigrette. You’ll find it with other fresh herbs at the grocery store.
- Lime and Vinegar: The combination of lime juice and apple cider vinegar creates a bright, tangy dressing that’s lighter than mayo-based versions.
TIP
If using a food processor to shred the cabbage, pulse carefully to avoid over-processing. The pieces should be thin shavings, not tiny bits. For best texture, shred by hand with a sharp knife or use pre-shredded coleslaw mix.
Recipe FAQs
Absolutely. Stir in 1/4 to 1/2 cup mayo along with the vinaigrette for a creamier version. This makes it more like traditional coleslaw while still keeping the dill and lime flavor.
Try fresh parsley, cilantro, or even mint instead. Each will give the coleslaw a different flavor profile but all work well with the lime vinaigrette.
Storage instructions
This coleslaw actually tastes better after sitting for 30 minutes to 3 hours in the refrigerator. The flavors meld together and the cabbage softens slightly while staying crunchy. Beyond 3 hours, the salt and acid in the dressing will draw out too much moisture from the cabbage, making it watery.
Store dressed coleslaw in an airtight container in the refrigerator for up to 3 days. If it becomes watery, simply drain off the excess liquid before serving.
For meal prep or making more than 3 hours ahead, store the shredded cabbage mixture and vinaigrette in separate containers. Toss together just before serving for maximum crunch.
Serving suggestions
Serve this coleslaw as a side dish for Spinach Garlic Turkey Burgers or Gluten-Free Fried Chicken (with a side of Gluten-Free Cornbread of course to round out the meal), or pile it on top of my Gluten-Free Tilapia Tacos for extra crunch.
More gluten-free sides to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Dill Cabbage Coleslaw
Ingredients
For the Slaw:
- 2 cups green cabbage - shredded (about 1/4 cabbage head)
- 2 cups red or purple cabbage - shredded (about 1/4 cabbage head)
- 2 cups carrots - shredded or julienned (from about 2 carrots)
- 1/3 cup fresh dill - roughly chopped
For the Vinaigrette:
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado or olive oil
- 3 tablespoons lime juice - from 2 limes
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, combine shredded cabbage, carrots and dill. Toss to combine.
- In a small bowl, whisk together apple cider vinegar, oil, lime juice, granulated sugar, salt and black pepper. Stir to combine.
- Pour vinaigrette over cabbage mixture and toss until well coated. Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Cabbage: Shred by hand with a sharp knife or use a food processor with the shredding attachment. Avoid over-processing in a food processor as it can make the pieces too small.
- Make Ahead: Store the vinaigrette separately if making more than 3 hours ahead. Toss just before serving.
Absolutely loved this coleslaw. The dill was such a welcome twist on classic coleslaw. The only thing I changed was the inclusion of sugar. I replaced it with a few drops of liquid stevia. This recipe will definitely be made again and again. Thanks for sharing it with us!
Thanks, Colleen! I love that you used stevia instead of sugar!
This is delicious. I also swapped Stevia for sugar. This is my new go-to cole slaw! Much brighter tasting and healthier than my old mayo dressing. Thank you!
Thanks so much, Susan! Glad Stevia worked for you in this!