This colorful red cabbage coleslaw will be your go-to side dish this summer, it goes with anything and everything. Skip the deli counter and make your own, it’s easy, healthier, and costs just pennies per serving!
I can feel it, this red cabbage slaw recipe is the beginning of a slaw binge. I don’t know how many of them will wind up on the blog, I don’t want to drown you in slaw, but for me, I’m craving the stuff, and the cool peppery crunch just feels right with everything these days.
This cabbage and dill salad had roots in Pennsylvania Dutch country. A creamy buttermilk dressing, an entire bunch of fresh dill, chopped pickles, and pickle juice make this red cabbage and dill slaw stand out from the rest.
How to slice cabbage for red cabbage slaw
The best coleslaw is sliced, not grated. I use a mandoline slicer for slicing my cabbage. This will be the quickest method with least cleanup. You can control the exact thickness of your slices, which is important. For this red cabbage and dill salad I cut up a small head of cabbage, and about a half of a small sweet onion, I love Vidalias when I can find them.
I like to slice my cabbage at precisely 1/8″ ~ any thicker and it will be tough to eat, any thinner and it disintegrates into mush. Trust me on this.
Make sure to cut longer shreds in half or quarters for easy eating.
how I make this cabbage salad extra flavorful
- I add a whole bunch (literally, an entire bunch) of chopped fresh dill, and a couple of finely diced dill pickles.
- The buttermilk mayo dressing is thinned with pickle juice and a touch of vinegar.
- There are mustard and celery seeds in there as well.
Tips and tricks for red cabbage slaw
Don’t thin your dressing down too much, the cabbage will release moisture as it sits in the refrigerator, and will naturally thin out the dressing, so I like to start with a relatively thick mixture.
Save some fresh dill to scatter over the red cabbage cole slaw just before serving, the colors will really pop.
make this cabbage and dill slaw your own!
- Make it vegan by substituting oil and vinegar for the mayo and buttermilk, try 3 parts oil to 1 part vinegar
- Try a small dab of horseradish or horseradish cream in the dressing for an extra kick!
- Add shredded carrots for extra color and flavor
- Add a touch of sweetness by adding a teaspoon of sugar to the dressing
- Make it even healthier and reduce the calories by substituting Greek yogurt for the mayonnaise in the dressing.
- Use green cabbage instead of red cabbage for a slightly different flavor profile
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Red Cabbage and Dill Slaw
Ingredients
- 1 1/2 pounds red cabbage, (about 1 medium head)
- 1/2 Vidalia onion, Maui, or other sweet onion
- 1/3 cup finely chopped fresh dill, reserve some for garnish
- 1/2 cup finely chopped dill pickles, (2-3 whole pickles)
dressing
- 1/2 cup mayonnaise
- 4 Tbsp buttermilk
- 4 Tbsp dill pickle juice, strained
- 3 Tbsp apple cider vinegar, or champagne vinegar (more if desired)
- 1 tsp yellow mustard seeds
- 1 tsp celery seeds
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
garnish
Instructions
- Cut the cabbage in half, and then into quarters. Slice away the white core. Cut the quarters into 1/8 inch slices, a mandoline slicer works well for this, Put the cabbage in your largest mixing bowl.
- Slice the onion into 1/8 inch slices, and cut the rounds in half. Separate the strands as you add them to the bowl. Add the chopped dill and pickles and toss well.
- Whisk together the dressing ingredients and give it a taste to adjust. Toss the slaw with enough dressing to thoroughly moisten, but don’t drown it, you may have extra dressing. Cover well and refrigerate for at least an hour before serving.
- Just before serving toss again, add more dressing if necessary, and garnish with fresh dill.
Notes
Nutrition
We love slaw!
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