This Creamy Dill Coleslaw is the ultimate side dish for your summer cookouts, potlucks, and weeknight dinners. It's crisp, refreshing, and tossed in a tangy, herb-flecked dressing that's anything but boring.
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Unlike store-bought versions that are overly sweet or gloppy, this homemade coleslaw strikes the perfect balance of creamy and tangy, with a bright pop of fresh dill. It's incredibly simple to throw together, and it gets even better as it chills, making it a fantastic make-ahead option.
Why You'll Love This Recipe
About the Ingredients
1/2 head green cabbage, shredded (about 6 cups)
Use a sharp knife or mandoline for thin shreds. Substitute with a bag of coleslaw mix for convenience.
1 large carrot, grated (about 1 cup)
Adds color and sweetness. Substitute with shredded broccoli stems for a different crunch.
1/2 cup mayonnaise
Use full-fat for best flavor, or Greek yogurt for a lighter version. Choose a brand you love.
1/4 cup sour cream
Adds tang and creaminess. Substitute with plain Greek yogurt for extra protein.
2 tablespoons apple cider vinegar
Provides brightness. White wine vinegar or lemon juice work as substitutes.
1 tablespoon granulated sugar
Balances the tang. Adjust to taste, or use honey for a natural sweetener.
1/2 teaspoon celery seeds
Classic coleslaw flavor. If you don't have them, omit or use a pinch of caraway seeds.
1/4 cup fresh dill, chopped
Use fresh dill for best flavor; dried dill can be substituted (use 1 tablespoon).
1/2 teaspoon salt
Adjust to taste. Use kosher salt for better texture.
1/4 teaspoon black pepper
Freshly ground is best.
Tips & Tricks
Don't skip salting the cabbage
Toss shredded cabbage with 1 teaspoon salt and let sit for 30 minutes, then squeeze out excess liquid. This prevents a watery slaw.
Use a mandoline for uniform shreds
This ensures even dressing coverage and better texture.
Chill before serving
Letting the slaw rest for at least 30 minutes allows flavors to meld. It's even better the next day.
Pro Tips
Step-by-Step Instructions
1. Shred the Vegetables
Thinly shred the cabbage and grate the carrot. Place them in a large bowl. If you have time, salt the cabbage and let it sit for 30 minutes, then squeeze out excess moisture for a crunchier slaw.
2. Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth. Stir in the fresh dill.
3. Combine and Toss
Pour the dressing over the cabbage and carrot mixture. Use tongs to toss until all vegetables are evenly coated.
4. Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Give it a final stir, taste for seasoning, and adjust with salt or vinegar if needed. Serve chilled.
Delicious Variations
Add crunch
Toss in 1/2 cup of toasted sunflower seeds or chopped apples for extra texture.
Go spicy
Add 1 tablespoon of sriracha or a minced jalapeño for a kick.
Make it dairy-free
Use vegan mayo and dairy-free sour cream or yogurt.
How to Store Creamy Dill Coleslaw
Refrigerator
Store in an airtight container for up to 3 days. The slaw will soften slightly but remains delicious.
Freezer
Freezing is not recommended as it will become watery and lose its crunch.
Reheating
This is a cold dish, so no reheating needed. Just give it a stir before serving.
Frequently Asked Questions
Q: How do you keep coleslaw from getting watery?
Salt the shredded cabbage and let it sit for 30 minutes, then squeeze out the excess liquid before adding the dressing. Also, avoid overdressing—you can always add more.
Q: Can I make coleslaw ahead of time?
Yes, you can make it up to 24 hours in advance. The flavors meld and it tastes even better. Just give it a good stir before serving.
Q: What can I substitute for mayonnaise in coleslaw?
Use plain Greek yogurt, sour cream, or a combination of both for a tangy, lighter dressing. Vegan mayo also works well.
Q: How long does homemade coleslaw last in the fridge?
It will keep for up to 3 days when stored in an airtight container. After that, it may become soggy.
This creamy dill coleslaw is sure to become your go-to side dish. Try it at your next barbecue and watch it disappear! Share your creations in the comments below.
Creamy Dill Coleslaw
Creamy Dill Coleslaw is a quick, tangy side dish perfect for BBQs and picnics, ready in 10 minutes.
🧂 Ingredients
- 1/2 head green cabbage, shredded (about 6 cups)
- 1 large carrot, grated (about 1 cup)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seeds
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
📋 Instructions
- 1Shred the Vegetables — Thinly shred the cabbage and grate the carrot. Place them in a large bowl. If you have time, salt the cabbage and let it sit for 30 minutes, then squeeze out excess moisture for a crunchier slaw.
- 2Make the Dressing — In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth. Stir in the fresh dill.
- 3Combine and Toss — Pour the dressing over the cabbage and carrot mixture. Use tongs to toss until all vegetables are evenly coated.
- 4Chill and Serve — Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Give it a final stir, taste for seasoning, and adjust with salt or vinegar if needed. Serve chilled.
