My Favorite Coleslaw (With Lemon and Fresh Herbs)

5 from 23 votes

My Favorite Coleslaw (With Lemon and Fresh Herbs)

This is not your average coleslaw! It is brightened up with some lemon juice and tons of fresh herbs (like dill, parsley, thyme, and chives). It's not overly sweet like so many recipes are. It's my absolute favorite for BBQs and potlucks!

Prep Time10

Chill Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 132kcal

Author: The Food Charlatan

Ingredients

1 pound cabbage about 6 cups, red or green*, shredded
2 medium carrots peeled and shredded
1 small shallot minced (2 tablespoons)
1/4 cup flat-leaf parsley finely chopped
1/4 cup fresh dill finely chopped
1/4 cup chives finely chopped**
1 teaspoon fresh thyme leaves minced
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 seeds
1/2 teaspoon salt
cracked pepper to taste

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

*I used half a red cabbage and half green.

**I couldn't find chives; green onions made a great substitute.

Source: this recipe is adapted from a cooking class I took at at Sur La Table.

Nutrition

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