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Coleslaw with Dill

A refreshing and flavorful coleslaw featuring crisp vegetables and a zesty dill dressing, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 4 cups shredded cabbage Use a mix of colors for visual appeal.
  • 1 cup shredded carrots Adds sweetness and color.
  • 1 cup fennel, thinly sliced Optional, for added crunch.
  • 1/2 cup radishes, thinly sliced Can substitute with cucumbers for freshness.
  • 1/2 cup fresh dill, chopped Essential for flavor.
  • 1 apple Granny Smith, thinly sliced Provides a sweet-tart contrast.
  • 1/4 cup toasted sunflower seeds For added texture.
For the dressing
  • 1 cup mayonnaise Use high-quality mayo.
  • 2 tablespoons apple cider vinegar Key for acidity.
  • 1 tablespoon honey Balance the dressing with sweetness.
  • 1 teaspoon salt For salting cabbage.

Method
 

Preparation
  1. Salt the shredded cabbage and let it sit in a colander for 20 minutes to draw out excess water.
  2. In a large bowl, combine the drained cabbage, carrots, fennel, radishes, dill, and apple.
Making the Dressing
  1. In a separate bowl, mix the mayonnaise, apple cider vinegar, honey, and salt until smooth.
  2. Gradually add the dressing to the vegetable mixture, tossing gently to coat.
Serving
  1. Toss in the toasted sunflower seeds just before serving for added crunch.
  2. Serve immediately or refrigerate the veggies and dressing separately until ready to serve.

Notes

For crunchier slaw, feel free to add other vegetables like cucumbers. Store leftovers in an airtight glass container.