Zesty Lemon Dill Coleslaw

Coleslaw is a quintessential side dish that has graced tables at barbecues, picnics, and family gatherings for generations. Its crisp texture and refreshing taste make it a perfect accompaniment to a variety of main courses, from grilled meats to hearty sandwiches. Traditional coleslaw is often made with a creamy dressing and a base of finely shredded cabbage, but as culinary creativity flourishes, so do the variations of this classic dish. One such delightful twist is the Zesty Lemon Dill Coleslaw, a vibrant and zesty version that elevates the standard recipe into a refreshing summer staple.

Elevate your summer gatherings with this vibrant Zesty Lemon Dill Coleslaw recipe! This refreshing twist on a classic dish combines crunchy green and red cabbage with sweet carrots, all enveloped in a creamy yet zesty dressing made with lemon juice, Greek yogurt, and fresh dill. Perfect alongside grilled meats or as a topping for sandwiches, this coleslaw not only looks beautiful on your plate but also brings delightful flavors and essential nutrients, making it a must-try for any occasion. Enjoy a burst of freshness that will impress your guests!

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Ingredients

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated (about 2 medium carrots)

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon honey (or maple syrup for a vegan option)

Juice and zest of 1 large lemon

1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)

Salt and pepper, to taste

Instructions

Prepare the Vegetables: In a large mixing bowl, add the finely shredded green cabbage, red cabbage, and freshly grated carrots. Using your hands or salad tongs, toss the ingredients gently but thoroughly until they are well combined, ensuring even distribution of colors.

Make the Dressing: In a separate medium-sized bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, fresh lemon juice, and lemon zest. Continue whisking until the mixture is smooth and creamy, with no lumps remaining.

Combine: Drizzle the creamy dressing over the cabbage and carrot mixture. Add the freshly chopped dill for that herbaceous kick, and season with a generous pinch of salt and freshly cracked black pepper.

Mix Everything Together: Using a large spoon or spatula, gently fold the dressing into the coleslaw until every vegetable piece is beautifully coated in the dressing. Take care not to bruise the veggies too much.

Chill: Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator. Allow the coleslaw to chill for at least 30 minutes; this resting period helps the flavors meld and develop.

Serve: Once ready, remove the coleslaw from the refrigerator. Give it a final gentle stir and taste, adjusting the seasoning with more salt, pepper, or lemon juice if needed. Serve chilled in a large serving bowl or in individual portions as a refreshing, crunchy side dish.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes (includes chilling) | Serves 6