Whole 30 Whole30 Lemon-Dill Creamy Coleslaw
Creamy coleslaw is one of those cookout staples that usually gets knocked out of the running the moment you start reading labels — most store-bought versions and even homemade recipes lean on sugar-laden dressings or dairy that don't fit a reset. This version keeps everything clean and compliant without sacrificing any of the richness you'd expect. The trick starts with salting and squeezing the cabbage first, which draws out excess moisture so the dressing clings instead of pooling at the bottom of the bowl. Fresh lemon juice, lemon zest, and apple cider vinegar give the dressing a bright, tangy backbone, while a generous handful of chopped dill makes every bite feel genuinely fresh and herbaceous. A compliant vegan mayo brings the creaminess together, and a touch of Dijon adds just enough depth to keep things interesting. After a quick rest in the fridge, the flavors meld into something that tastes like it took way more effort than it did. Serves 6, making it an easy bring-along for gatherings or a reliable meal-prep side that holds up beautifully through the week.
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Learn more →Ingredients
6 servings
For the slaw
- 1 small head green cabbage (about 2 lb), cored and thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp fine sea salt
For the dressing
- ½ cup vegan mayonnaise
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 3 tbsp fresh dill, finely chopped
- ½ tsp black pepper
Instructions
- 1
Place the shredded cabbage in a large mixing bowl and toss with 1 tsp fine sea salt. Let stand for 15 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
- 2
Add the grated carrots and sliced scallion greens to the bowl with the drained cabbage and toss to combine.
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