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.
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.
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.
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.
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.
Next time you’re whipping up a meal on the grill, pair it with this fresh and crunchy Lemon Dill Coleslaw.
Lemon Dill Coleslaw
Ingredients:
- 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
Directions:
- In a large bowl, combine cabbage, carrots, red onion, and dill. Set aside.
- 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.
- Chill for at least an hour or overnight. Fold in the sunflower seeds right before you’re ready to serve.
Disclosure: This recipe was developed for the lovely folks at Nielsen-Massey. All opinions are 100% my own.