Best Dilly Coleslaw Recipes

BASIL DILL COLESLAW

Basil Dill Coleslaw image

I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that's a cool side to grilled meats. -June Cappetto, Seattle, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 cups shredded cabbage or coleslaw mix
3 to 4 tablespoons chopped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
DRESSING:
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

Steps:

In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

DILL COLESLAW

Dill Coleslaw image

Creamy Dill Coleslaw with white and red cabbage, carrots, a good splash of cider vinegar and freshly chopped dill, a delicious and super easy side dish that goes well with any roast. A classic side for the BBQ season, this dill coleslaw is best served cold from the fridge. My homemade coleslaw is easy to customize, for a no mayo version just replace the mayonnaise with yogurt.

Provided by Daniela Apostol

Categories Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

1 small white cabbage
1/2 small red cabbage
1 carrot
1/2 cup mayonnaise
1 tbsp cider vinegar
1/2 tsp salt
1/8 tsp black pepper
1 tbsp chopped fresh dill

Steps:

Cut the cabbages in half, then quarters, and use a big sharp knife to shred them, or use a vegetable shredder.
Use the vegetable peeler to peel thin strips of carrot, or shred it together with the cabbages.
Add everything to a large bowl, then add the mayo, salt, pepper, dill and vinegar, and mix to combine.
Serve cold from the fridge.

Nutrition Facts : Calories 191 kcal, Carbohydrate 15 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 366 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

EASY COLESLAW

Easy Coleslaw image

Add fresh dill and parsley to this creamy slaw made faster with a bagged mix.

Provided by Food Network Kitchen

Time 25m

Yield 4-6

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley

Steps:

Whisk the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the coleslaw mix, dill and parsley and toss. Let sit for 15 minutes. Toss again before serving.

ESTHER'S DILL COLESLAW

Esther's Dill Coleslaw image

Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver's, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!

Yield serves 6 to 8

Number Of Ingredients 5

Ingredients

1 small head cabbage, shredded
1/2 cup finely chopped Vidalia onion
1/2 cup Hidden Valley Ranch Buttermilk salad dressing (made as per directions on the dry mix)
1/2 cup shredded carrots
2 tablespoons chopped fresh dill

Steps:

Mix all ingredients together except dill. Place slaw in bowl and sprinkle dill on top. Chill and serve.

VINEGAR DILL COLESLAW

Vinegar Dill Coleslaw image

Make and share this Vinegar Dill Coleslaw recipe from Food.com.

Provided by AZ Food Critic

Categories < 15 Mins

Time 12m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium head of cabbage, shredded
1 large carrot, shredded
1/2 cup red cabbage, shredded
1 small onion, diced
1/4 cup sugar
1/4 cup canola oil
1/4 cup white vinegar
1 teaspoon mustard powder
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt

Steps:

In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
Makes about 8 to 12 servings.

DOLLY PARTON COLESLAW

Dolly Parton Coleslaw image

My grandma never cooked from recipes or even owned a cookbook. This is the one and only written recipe that anyone ever knew her to use, and it is delicious. Southern ladies know their coleslaw.

Provided by Garden Gate Kate

Categories Greens

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 medium head cabbage, minced
1 medium onion, finely minced
1 carrot, minced (or grated)
1/2 bell pepper, finely minced
1/4 cup sweet pickle juice
1/4 cup white vinegar
1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
1 cup mayonnaise
2 tablespoons sugar
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

Mix all ingredients in large bowl. Chill till ready to serve. Serves 10-12.
Note: I slightly change the amounts of ingredients for my personal preference and a tarter flavor. I use ½ medium sweet Vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup white vinegar. Also, I increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full fat mayonnaise. I strongly recommend using only full fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar break down the light mayonnaise into a watery consistency which is not desirable.