Easy Cabbage Dill Coleslaw
Dill takes this coleslaw recipe to the next level! You'll love the fresh and bright flavors this herb brings to classic coleslaw. Cabbage dill coleslaw pairs so well with so many of your favorite foods - from burgers to tacos to brats - you'll definitely want this gluten-free and dairy-free side dish on your table this summer. And guess what? You can have it on the table in under 15 minutes!
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Ingredients
- 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 - julienned (about 2 carrots)
- 1/3 cup fresh dill - roughly chopped
- 2 tbsp apple cider vinegar
- 2 tbsp avocado or olive oil
- 2 limes - juiced (about 3 tbsp)
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp 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.
- Toss cabbage mixture with vinaigrette until combined. Taste and adjust seasonings as needed. Let sit in the refrigerator until ready to serve.
Notes
- 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.
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
