Food & Cooking Recipes Salad Recipes Dilled Cabbage-and-Cucumber Slaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 20 mins Yield: 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. Ingredients ½ Savoy cabbage (1 ½ pounds), finely shredded (8 cups) ⅔ cup sour cream ⅓ 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) Directions 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. 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. Rate it Print