Creamy Carrot, Cabbage & Dill Coleslaw

Simple coleslaw made with shredded carrots and white cabbage, dressed in a creamy mayonnaise and vinegar emulsion with chopped dill. A Dairy-free recipe.

Carrot Cabbage & Dill Coleslaw

Coleslaw is a raw vegetable salad made with finely shredded cabbage that is tossed in a thick, creamy dressing such as mayonnaise, yoghurt or sour cream. However, you can make a lighter version by dressing the vegetables with oil and vinegar. Coleslaw of the creamy variety makes a great accompaniment to grilled meat, such as beef burgers, or to lightly spiced and fattier meats such as pulled pork.

The texture should be pleasingly crunchy, which can be difficult to achieve unless you prepare and dress the salad immediately before serving. This is because white cabbage has a high water content, and the water will seep out when the salad is left to sit. To avoid soggy coleslaw swimming in liquid, you can pre-salt the cabbage and wring out the excess water.

cooking time
Creamy Carrot, Cabbage & Dill Coleslaw


for the salad:

  • 600g white cabbage (about 1/2 a large head)
  • 1 tablespoon salt
  • 2 carrots (230g)

for the dressing:

  • 1/2 cup (120g) mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon (15g) honey
  • small bunch of fresh dill (20g), leaves plucked and finely chopped


  1. Remove and discard the wilted outer leaves from the cabbage. Chop into quarters, then cut out the hard core from the stem end. Using only half the cabbage (600g), shred as thinly as you can using a large knife or a food processor.
  2. Place the cabbage in a colander set over a dinner plate. Toss with 1 tablespoon of salt, and leave for 1 hour to allow the salt to draw out the excess water. After 1 hour, rinse the cabbage then bundle into a clean, dry tea towel. Squeeze the bundle several times to wring out most of the excess water. Do not wring out every last drop.
  3. Combine the mayonnaise, white wine vinegar, honey and dill in a small bowl, and whisk until fully blended.
  4. Peel and coarsely grate the carrot (I used a food processor).
  5. Combine the carrot and cabbage in a large mixing bowl. Add about two-thirds of the mayonnaise dressing, and toss until the vegetables are evenly coated. Taste, and add the rest of the dressing if you think the coleslaw needs it, or transfer the leftover dressing to a jam jar and keep in the fridge as a salad dressing. Adjust the seasoning if necessary.
  6. Serve immediately, or store in an airtight container in the fridge for up to 5 days.

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