My Favorite Coleslaw (With Lemon and Fresh Herbs)
User Reviews
5
My Favorite Coleslaw (With Lemon and Fresh Herbs)
Description
The coleslaw recipe begins by tossing shredded green and red cabbage with grated carrots and finely chopped fresh herbs: parsley, dill, chives, thyme, and minced shallot. The combination adds layered flavor and aroma beyond standard cabbage slaw. A dressing made from buttermilk, mayonnaise, sour cream, fresh lemon zest and juice, sugar, whole grain mustard, caraway seeds, celery seeds, salt, and black pepper is whisked together and poured over the produce.
After mixing, the coleslaw is chilled for at least 30 minutes or up to three days. This resting allows the cabbage to soften and release moisture, which combines with the dressing for a more balanced texture and intensified flavors. The result is a creamy, tangy coleslaw with distinct herbaceous undertones from the fresh herbs and spices.
This slaw is suitable as a side dish for grilled meats or sandwiches and brings a fresh brightness to meals. The incorporation of lemon and fresh herbs sets it apart from typical coleslaws and creates a nuanced, layered salad with crunchy yet tender texture.
Substitutions like green onions for chives can work if unavailable, and using a mix of red and green cabbage adds visual appeal and flavor complexity.
Ingredients
- 1 pound cabbage about 6 cups, red or green*, shredded
- 2 medium carrot peeled and shredded
- 1 small shallot minced (2 tablespoons)
- 1/4 cup flat-leaf parsley finely chopped
- 1/4 cup dill finely chopped, fresh
- 1/4 cup chives finely chopped**
- 1 teaspoon thyme minced, fresh leaves
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 large lemon zested and juiced
- 1 tablespoon white sugar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon celery seed
- 1/2 teaspoon salt
- black pepper to taste, cracked
Instructions
- In a large bowl, toss together cabbage, carrots, shallot, parsley, dill, chives, and thyme. See photos for how to shred cabbage, and how much dill to use.
- In a small bowl or liquid measuring cup, add the buttermilk, mayonnaise, sour cream, lemon zest and lemon juice, sugar, whole grain mustard, caraway, celery seeds, 1/2 teaspoon salt and black pepper to taste. (Use a microplane grater to zest your lemon.So much easier.)
- Whisk to combine.
- Pour the dressing over the tossed salad. Cover and chill for at least 30 minutes, or up to 3 days. The cabbage will release moisture and create even more dressing the longer it sits. YUM!
Notes
- Use a mix of red and green cabbage to add color and flavor contrast in the slaw.
- If chives are unavailable, substitute with finely chopped green onions for a similar mild onion flavor.
- The cabbage can be shredded by hand or machine, with a photo guide available for reference in the original recipe context.
- Chilling the coleslaw for up to three days improves flavor as the cabbage releases moisture into the dressing.
- This recipe adapted from a Sur La Table cooking class; adjust herbs and seasoning to personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 132kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Potassium | 280mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4003IU | 80% |
| Vitamin C | 39mg | 43% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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