Dill Cabbage Coleslaw

This dill cabbage coleslaw brings bright, fresh flavor to your summer table. The dill and lime vinaigrette adds a zesty tang that’s lighter than traditional mayo-based slaws, while still delivering plenty of crunch and flavor.

You can have this on the table in under 15 minutes, making it perfect for busy weeknights or last-minute BBQs. The vibrant colors from red and green cabbage make it as beautiful as it is delicious.

Serve it alongside burgers, brats, or grilled chicken, or use it as a topping for tacos and sandwiches.

Ingredients

Ingredient Notes

• Cabbage: This recipe uses both green and red cabbage for color contrast and a mix of mild and peppery flavors. If you can’t find red cabbage, use all green cabbage instead.
• Carrots: Use the grater attachment on your food processor for perfectly uniform shreds. This keeps your hands from turning orange and ensures even pieces.
• Fresh Dill: Dill has a distinctive, slightly grassy flavor that pairs beautifully with the tangy vinaigrette. You’ll find it with other fresh herbs at the grocery store.
• Lime and Vinegar: The combination of lime juice and apple cider vinegar creates a bright, tangy dressing that’s lighter than mayo-based versions.

TIP

If using a food processor to shred the cabbage, pulse carefully to avoid over-processing. The pieces should be thin shavings, not tiny bits. For best texture, shred by hand with a sharp knife or use pre-shredded coleslaw mix.

Recipe FAQs

Absolutely. Stir in 1/4 to 1/2 cup mayo along with the vinaigrette for a creamier version. This makes it more like traditional coleslaw while still keeping the dill and lime flavor.

Try fresh parsley, cilantro, or even mint instead. Each will give the coleslaw a different flavor profile but all work well with the lime vinaigrette.

Storage instructions

This coleslaw actually tastes better after sitting for 30 minutes to 3 hours in the refrigerator. The flavors meld together and the cabbage softens slightly while staying crunchy. Beyond 3 hours, the salt and acid in the dressing will draw out too much moisture from the cabbage, making it watery.

Store dressed coleslaw in an airtight container in the refrigerator for up to 3 days. If it becomes watery, simply drain off the excess liquid before serving.

For meal prep or making more than 3 hours ahead, store the shredded cabbage mixture and vinaigrette in separate containers. Toss together just before serving for maximum crunch.

Serving suggestions

Serve this coleslaw as a side dish for Spinach Garlic Turkey Burgers or Gluten-Free Fried Chicken (with a side of Gluten-Free Cornbread of course to round out the meal), or pile it on top of my Gluten-Free Tilapia Tacos for extra crunch.

More gluten-free sides to try

• 

  Red Wine Cranberry Sauce

• 

  Roasted Broccoli and Potatoes

• 

  Sheet Pan Roasted Vegetables

Did you make this recipe?

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