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Ukrainian dill coleslaw

Ukrainian dill coleslaw

By Mia Chen
15’ Prep time
0’ Cook time
15’ Total time
111 Calories
8 Serving

Summary

Ukrainian dill coleslaw with cucumber, tomato, bell pepper, dill and vinegar like my mom used to make. this old fashioned no mayo cabbage salad is easy, crowd pleasing, healthy salad recipe.
Mia Chen 0 Followers

Step by Step

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Step 1

In a large mixing bowl, add cabbage, dill and salt. Using tongs mix for about 2-3 minutes. Cabbage will shrink about in half as salt starts to break down its tissue.
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Step 2

Add remaining ingredients and gently toss. I recommend to add tomatoes last after all tossing is done. Serve cold.

Tips and Warnings

  • Store: Coleslaw is best served within a few hours. It will be OK in a fridge for up to 24 hours.
  • Make ahead: If you want to make ahead, shred cabbage and chop veggies. Refrigerate separately. Then follow the recipe before serving.
  • *I highly recommend using a mandoline. Texture of the slaw will be so crispy and tender. Imagine hair angel pasta.
  • **White wine or red wine vinegar would work too.
  • ***Sesame oil adds that unrefined taste like from roasted sunflower seeds. You can replace it with more olive oil but I highly recommend to buy sesame oil. You will use it a lot in Asian cooking.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Salt
    Salt
    1 tsp
  • Bell pepper
    Bell pepper
    1
  • Baby cucumbers
    Baby cucumbers
    3
  • Grape tomatoes
    Grape tomatoes
    227 g
  • Dill
    Dill
    24 g
  • White vinegar**
    White vinegar**
    3 tbsp
  • Sesame oil***
    Sesame oil***
    1 tbsp
  • 1/2 small head green cabbage, thinly sliced*
    1/2 small head green cabbage, thinly sliced*
    15 lbs
  • Red
    Red
    454 g

Nutrition Facts

View nutrition facts
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