Ukrainian Dill Coleslaw
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 healthy, easy and crowd pleasing recipe.
Servings: 8 servings
Calories: 111kcal
Ingredients
- 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***
Instructions
- 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.
- Add remaining ingredients and gently toss. I recommend to add tomatoes last after all tossing is done. Serve cold.
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 111kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 328mg | Fiber: 5g | Sugar: 8g