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I can’t say I have thought much about using broccoli in a slaw. What, no cabbage? But you know, this creamy dill broccoli coleslaw opened my eyes (and taste buds!) to a totally new way of making slaw. Loaded with dill and with a slight hint of lime, this slaw screams ‘summer’, though you can make it any time of the year.
Crunchy. And Then Some.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage. Cabbage (in a dressing) likes to get soggy in time. If you do decide to make this creamy dill broccoli coleslaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
Also try my diner-style coleslaw.
Creamy Dill Broccoli Coleslaw
Equipment
Ingredients
- 4 cups broccoli slaw a small bag
- ¾ cup mayonnaise
- 1 lime lime zested and juiced
- 1 tablespoon olive oil
- ¼ cup dill chopped
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon cumin I used slightly less
- chile pepper sliced for garnish (optional)
- chives sliced for garnish (optional)
Instructions
- Place the slaw mix in a medium resealable container.
- In a bowl, whisk together the remaining ingredients except for the garnish.
- Add to the slaw.
- Cover and shake gently to coat.
- Refrigerate for at least 1 hour before serving.
- Notes
- Optionally, serve garnished with sliced pepper and chives.
Notes
Nutrition
Nutritional values are approximate.
