This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
Creamy Dill Broccoli Slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
- 1 bag 4 cups broccoli slaw
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped fresh dill
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 teaspoon cumin I used slightly less
- Hot pepper sliced, for garnish (optional)
- Chives sliced, for garnish (optional)
Place the slaw mix in a medium resealable container.
In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.
Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Louisiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own. For more heat, try my firecracker slaw.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 -12 servings
- 1 head cabbage chopped or sliced thin
- 1 onion chopped or sliced thin
- 2 I used 6 green onions, chopped
- 1/4 cup sweet pickle relish
- 1/4 cup shredded carrot
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- Kosher salt and ly ground black pepper to taste
Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
Refrigerate for 1 hour before serving.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
I ended up using some of this Carolina slaw to top some grilled Carolina hot dogs. Slaw on hot dogs (and pulled pork BBQ sandwiches) is almost a requirement. Love that crunch! And this slaw matches up perfectly with my Carolina chicken wings.
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 cups
- 1 small bag slaw mix 4-5 cups
- 1 small bell pepper chopped
- 1/2 medium sweet onion chopped
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- Pinch freshly ground black pepper
- 1/2 cup apple cider vinegar
Combine the slaw mix, green pepper and onion in a large bowl.
Whisk together the remaining ingredients and pour over the vegetables.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.