Ukrainian Dill Coleslaw Recipe with cucumbers, tomatoes, bell peppers, dill and vinegar like my mom makes healthy and easy, everyone will love.
Store: Coleslaw is best served within a few hours. It will be OK in a fridge for up to 24 hours. If you want to make ahead, shred cabbage and chop veggies. Refrigerate separately. Then follow the recipe before serving.
*I highly recommend to use 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.
Did you make this recipe? Please give it a star rating in the comments.