Cooking, Baking & Cocktail Shaking

Lemon Dill Coleslaw

This Lemon Dill Coleslaw is a great side dish to any picnic, cookout, or weeknight meal. This crunchy, creamy salad incorporates the vibrant and fresh flavors of spring.

Lemon Dill Coleslaw

The weather has been a fickle pickle this year. One day it’s warm, and the next it’s biting cold and the hurricane-like winds are cracking sturdy trees in half. Last week, I refrained from entering the woods for fear I’d be crushed by a falling tree branch.

Lemon Dill Coleslaw

I’m very impatiently waiting for the warm weather to move in and stay for good. I even went so far as to prepare my deck for outdoor entertaining. So far, I’ve had the pleasure of enjoying a bit of outdoor lounging twice.

If you’re anything like me, then you’re desperately craving fresh summer produce. We’re not quite there yet, but I did make you a side dish inspired by the bright flavors of spring that will transition easily into grilling season.

Lemon Dill Coleslaw

This Lemon Dill Coleslaw comes together in 10 minutes with a few simple ingredients. The triple dose of lemon and fresh chopped dill really brightens the dish, adding a fresh burst of flavor. I used lemon in three different forms: lemon juice, lemon zest, and a splash of Nielsen-Massey Pure Lemon Extract. I know what you’re thinking, but, I promise, it’s so good.

Lemon Dill Coleslaw

The lemon extract takes the lemon flavor up a notch, really enhancing the lemon flavor. The first time I ever used their extract in a savory dish was in my recipe for Cranberry-Orange Rice Pilaf, and I’ve been waiting for my chance to do it again.

Lemon Dill Coleslaw

Next time you’re whipping up a meal on the grill, pair it with this fresh and crunchy Lemon Dill Coleslaw.

Lemon Dill Coleslaw

Yield: 6-8 servings

Total Time: 1 hour 10 minutes

Prep Time: 1 hour 10 minutes

Cook Time: 0 minutes


  • 8 cups shredded green cabbage (1 small head)
  • 2 cups shredded carrots
  • 1 cup thinly sliced red onion
  • 1/3 cup chopped fresh dill
  • 1/2 cup roasted sunflower seeds
  • 3/4 cup mayonnaise
  • zest of 1 lemon
  • 1/3 cup lemon juice
  • 1 and 1/2 tablespoons granulated sugar
  • 1/2 teaspoon lemon extract (such as Nielsen-Massey)
  • salt and pepper


  1. In a large bowl, combine cabbage, carrots, red onion, and dill. Set aside. 
  2. In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, sugar, lemon extract, and generous pinch of salt and pepper. Pour the mixture over the cabbage and toss to combine. 
  3. Chill for at least an hour or overnight. Fold in the sunflower seeds right before you’re ready to serve. 
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Disclosure: This recipe was developed for the lovely folks at Nielsen-Massey. All opinions are 100% my own.

8 Responses to “Lemon Dill Coleslaw”

  1. #
    Miss @ Miss in the Kitchen — April 11, 2016 at 8:43 am

    Coleslaw is my go- to side dish for so many meals. I love everything about this flavor combo! Making it soon!


  2. #
    Medha @ Whisk & Shout — April 11, 2016 at 5:11 pm

    This cole slaw is majorly pretty! I love the dill in there :)


  3. #
    Matt — April 12, 2016 at 1:52 am

    The dill in this coleslaw – such a good idea!


  4. #
    Rachel @ Rachel Cooks — April 13, 2016 at 6:46 am

    This sounds so refreshing and such a good switch up from traditional coleslaw. Can’t wait to try it!


  5. #
    Rose — April 14, 2016 at 7:33 pm

    You had me at lemon and dill! I love this combo it is one of my favorite ways to flavor…pretty much anything! :)



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