Creamy Dill Coleslaw
Crisp green cabbage and carrots in a tangy buttermilk-mayonnaise dressing brightened with fresh dill and lemon. A cool, crunchy side that comes together in 15 minutes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Finely shredding the cabbage helps it soak up the dressing without turning watery. Chilling for half an hour mellows the raw bite, and the slaw stays crisp for a full day. Serve it alongside barbecue, fish tacos or crispy chicken.
Method
-
Toss the shredded cabbage and carrots together in a large bowl.
-
Whisk the mayonnaise, buttermilk, vinegar, lemon juice, sugar, Dijon, salt and pepper in a small bowl until smooth.
-
Pour the dressing over the vegetables, add the dill, and toss until evenly coated.
-
Cover and refrigerate for at least so the cabbage softens slightly and the flavors blend.
-
Toss again, taste for salt and lemon, and serve cold.
Tap a number to check off a step. Tap a green time to start a timer.
