This sweet and tangy coleslaw with dill is free of refined sugar and makes a quick and easy side dish to any summer picnic or barbecue. Coleslaw tastes best when it has time to chill in the refrigerator before serving, so you can make it ahead of time.
Salting the cabbage first helps to draw out moisture so that your coleslaw does not become soggy. Simply chop the cabbage, sprinkle with salt and let sit until enough water is released. Use paper towels or cloth to soak up the moisture once you’ve let it sit long enough.
I love mayonnaise, and while there are other coleslaw recipes that omit it, this is not one of them. I use Duke’s Mayonnaise because it is the least processed mayo I have found, but feel free to use your own homemade or other brand.
The dill was fresh picked from my grandparent’s garden and it adds a soft citrus flavor to the dish. Their dill takes off like crazy every year so it’s always available when the weather is warm. I love dill and if you’ve never tried fresh dill, I highly recommend it. Don’t forget that you can use it to make homemade pickles, too!
The celery seed is completely optional if you do not have it on hand, however, any dish that has mayonnaise should have celery seed. My grandma used to make the best macaroni salad with celery seed and it was absolutely delicious and the same goes for coleslaw.
Be sure to eat this coleslaw within a few days of making it for maximum freshness.
Coleslaw with Dill
- 1 head of cabbage, chopped
- 1 cup shredded carrots
- ½ cup mayonnaise
- 1 Tbsp honey
- 2 Tbsp vinegar
- 1 tsp fresh dill, chopped
- ½ tsp celery seed
- Combine all of the ingredients in a bowl and toss together.
- Chill until ready to serve.