Jewel-Toned Coleslaw with Beets and Dill - Casa De Suna

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Jewel-Toned Coleslaw with Beets and Dill

By Casa de Suna

Published Jun 28

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This twist on a classic coleslaw used the bright tones of red cabbage and beetroot tossed in a creamy dressing with fresh dill.

Like other slaws, this can be served immediately but a quick rest in the fridge will give the time for the vegetables to chill and soak in the dressing.

How to Make It

Difficulty: Easy

Overall Time: 30 min

Prep Time: 30 min

Serves: 6

INGREDIENTS
Dressing

1⁄2 cup mayonnaise

1⁄4 cup plain 3.5% yogurt

1 tbsp finely chopped dill

1 tbsp apple cider vinegar

1⁄2 tsp granulated sugar

1⁄4 tsp kosher salt

Freshly ground black pepper

Coleslaw

4 cups thinly shaved red cabbage

2 medium beets, peeled and grated, or sliced into matchsticks

2 large carrots, peeled and grated or sliced into matchsticks

Kosher salt, if needed

Freshly ground black pepper

1 tbsp coarsely chopped dill, plus extra for serving

INSTRUCTIONS

For the dressing, whisk mayonnaise with yogurt, dill, vinegar, sugar and salt in a large bowl until smooth. Season with pepper.

For the coleslaw, add cabbage, beets and carrots to the dressing. Toss well until fully combined. Season with additional salt, if needed, and pepper. Add dill, gently tossing just to combine. Refrigerate for 20 minutes.

Transfer coleslaw to a large platter. Top with additional dill. Serve immediately.

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