New This Month

Dilled Cabbage-and-Cucumber Slaw

Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8
dilled cabbage and cucumber slaw

Photography: Ryan Liebe

Source: Martha Stewart Living, July/August 2017


  • 1/2 Savoy cabbage (1 1/2 pounds), finely shredded (8 cups)
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 cup packed coarsely chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 2 Kirby cucumbers, peeled, halved, seeded, and cut into 1/4-inch pieces (2 cups)


  1. Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

Cook's Notes

To avoid a watery salad, the cucumbers should be added to this fresh slaw right before serving. Peel, seed, and cut them, then keep them in a separate container until ready to serve.

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