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Cabbage and Kale Slaw with Dill

Print Recipe
Course Salad
Servings 6



  • 1/2 small green or red cabbage core removed and sliced as thinly as you can
  • 1 small bunch kale well washed, ribs or tough stems removed and sliced as thinly as you can into ribbons
  • 1 small hot pepper (serrano or jalapeƱo) deseeded and minced (or keep the seeds if you like it hotter)
  • 2 tbsp onion, shallot, 2 scallions minced or thinly sliced
  • 1 large carrot grated on large holes of box grater
  • 1/3 cup fresh dill chopped
  • 1/3 cup cilantro chopped


  • 3 tbsp mayonnaise, sour cream, or greek yogurt
  • 2 tbsp olive oil
  • 1 tsp Dijon-style mustard
  • 1 tsp cumin
  • 2 tbsp cider or red wine vinegar
  • juice of half a lemon or more vinegar, to taste
  • salt and freshly ground black pepper to taste


  • Whisk together dressing ingredients.
  • Mix vegetables in large bowl with dressing. Taste and adjust seasonings