Ingredients
4 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, shredded
1 cup dill pickles, finely diced
½ small red onion, thinly sliced or finely diced
¼ cup fresh dill, chopped
¼ cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
½ – 1 teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. 1. Prepare the Vegetables: Shred green and red cabbage, shred carrots, finely dice pickles, thinly slice or dice red onion. Place all prepared vegetables and chopped fresh dill in a large mixing bowl.
2. 2. Whisk the Dressing: In a separate small bowl, combine apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, red pepper flakes, salt, and black pepper. Whisk until well combined and honey is dissolved.
3. 3. Combine & Toss: Pour dressing over vegetables. Toss gently with tongs or clean hands until evenly coated.
4. 4. Chill for Flavor: Cover and refrigerate for at least 30 minutes (1 hour is better) to allow flavors to meld.
5. 5. Serve & Enjoy: Toss again just before serving. Serve chilled.
Notes
For best crunch, use thinly shredded cabbage. Do not skip chilling time—it deepens the flavor. If making ahead, add half the dressing initially and the rest just before serving to maintain crunch. Leftovers keep in an airtight container in the fridge for 3-4 days, but slaw is best within 1-2 days. Drain excess liquid if watery before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free, Vegan (if using maple syrup)
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 85
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg