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.
Toss cabbage mixture with vinaigrette until combined. Taste and adjust seasonings as needed. Let sit in the refrigerator until ready to serve.
- I shredded the cabbage by hand with a knife to get my desired sized pieces.
- Use a food processor to shred your carrots. If you have a grater attachment to your food processor, you will have perfect shredded carrots every time. And your hands won't turn orange. Win, win.
- No red cabbage? That's okay! Substitute with more green cabbage. We used red cabbage here for it's color and peppery taste. If you can't find it, don't let that stop you from making this delicious slaw!
- To make ahead, prep the vinaigrette in a separate container. Toss just before serving.
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