Ukrainian Dill Coleslaw

5 from 2 reviews

Ukrainian Dill Coleslaw Recipe with cucumbers, tomatoes, bell peppers, dill and vinegar like my mom makes healthy and easy, everyone will love.

  • Author: Olena of
  • Prep Time: 12 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Ukrainian


  • 1.5 lbs (1/2 small head) green cabbage, thinly sliced*
  • 1 lb red (1/4 small head) cabbage, thinly sliced*
  • 1/2 cup dill, finely chopped
  • 1 tsp salt
  • 3 baby cucumbers, sliced
  • 1 bell pepper, thinly sliced
  • 1/2 lb grape tomatoes, cut in halves
  • 3 tbsp white vinegar**
  • 2 tbsp olive oil, extra virgin
  • 1 tbsp sesame oil***


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

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.

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