Dilled Cabbage-and-Cucumber Slaw

Prep Time:
20 mins
Total Time:
1 hr 20 mins
6 to 8 Serves

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


  • ½ Savoy cabbage (1 ½ pounds), finely shredded (8 cups)

  • cup sour cream

  • cup mayonnaise

  • 1 tablespoon fresh lemon juice

  • ¼ cup packed coarsely chopped fresh dill

  • Kosher salt and freshly ground pepper

  • 2 Kirby cucumbers, peeled, halved, seeded, and cut into ¼-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.

    dilled cabbage and cucumber slaw
    Ryan Liebe

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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