Dill Cabbage Coleslaw
Bright and tangy dill cabbage coleslaw with a lime vinaigrette. Ready in 15 minutes and naturally gluten-free and dairy-free. Perfect for summer BBQs or as a crunchy taco topping.
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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
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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.
Nutrition
Calories: 54kcal | Carbohydrates: 7g | Fat: 2g | Sodium: 142mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4615IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 0.5mg
