This is not your average coleslaw! It is brightened up with some lemon juice and tons of fresh herbs (like dill, parsley, thyme, and chives). It’s not overly sweet like so many recipes are. It’s my absolute favorite for BBQs and potlucks!
Last summer I went on a girls trip with my mom and sisters. It was super fun. One of the things on our to-do list was “go to bed early every night” (because we’re all tired moms) but it never happened. Sign of a good time!
We took a cooking class together at a fancy cookware store. It was TERRIBLE! It was great hanging out together of course, because we always have fun no matter where we are, but the class itself was a total bust. We were supposed to learn how to make fried chicken, coleslaw, and biscuits. We showed up and the chef teaching the class had made the coleslaw ahead of time. (I get that coleslaw needs to sit, but that’s when you pull a Martha Stewart: make it together as a class, and then pull out the one you made yesterday for us to eat.)
We made biscuits but the recipe didn’t make enough for all the attendees. This is judging by Karen’s Biscuit Standards, calculated to allot at least 3 biscuits per person. (Okay, maybe I’m being greedy, but I paid 70 bucks for this class. Seventy dollars for 1 biscuit? uh uh.)
Then we fried chicken. A CHEF was teaching this class, and I was really excited to discover the secrets to not getting greasy, over-cooked on the outside, raw in the middle chicken that you have to bake after frying to get the center up to temperature. Well you guessed it, we had to bake the chicken after frying to get the center cooked.
We were feeling like we had totally wasted our money by the end of the class, so we asked if we could bring some of the (mountains) of fried chicken home with us to eat later. AND THEY SAID NO. “The store employees like to eat the leftovers from the cooking classes.” Oh really? DID THEY PAY 70 BUCKS FOR THOSE LEFTOVERS??
But guys. It was all worth it. I would pay $70 again for this coleslaw recipe. (okay maybe not. I’m pretty cheap. But it’s so good!!) Like I said, it was already made when we got to class, so I had plenty of time to just sit over the bowl and nab forkful after forkful.
It’s the lemon and the fresh herbs that makes the difference. I’m not really that into coleslaw. In fact, I just decided to give it another shot a few years ago after an entire childhood of hating it. I like it, but I won’t eat bowlfuls of it. But I will with this lemony goodness.
Parsley, green onions (or chives), dill, and thyme. I bought a live thyme plant because it was the same price as the cut herbs! Have you seen living herbs in stores lately? I love it. I’ll plant it in my garden soon. Sweet.
See all that dill? That’s how much a quarter cup minced is. Fresh dill is just the best! Throw in some extra!
The lemon makes this coleslaw so bright and fresh. Do you have a microplane grater? They makes zesting lemons SO easy. (And your palm. Don’t do that. They’re super sharp.) It’s my favorite kitchen gadget and they’re only 12 bucks.
This coleslaw would make a great side to bring to BBQs, block parties, and potlucks this summer! Eric and I were snacking on it today and dreaming about putting it on burgers. Or pulled pork sandwiches. Or pairing it with grilled chicken. So many options!
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One year ago: Garlic Roasted Artichokes with Pesto Dipping Sauce
Two years ago: Raspberry Peanut Butter Smoothie
Three years ago: Sriracha Deviled Eggs
My Favorite Coleslaw (With Lemon and Fresh Herbs)
- 1 pound cabbage, about 6 cups, red or green*, shredded
- 2 medium carrots, peeled and shredded
- 1 small shallot, minced (2 tablespoons)
- 1/4 cup flat-leaf parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup chives, finely chopped**
- 1 teaspoon fresh thyme leaves, minced
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 large lemon, zested and juiced
- 1 tablespoon white sugar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon celery seeds
- 1/2 teaspoon salt
- cracked pepper, to taste
- In a large bowl, toss together cabbage, carrots, shallot, parsley, dill, chives, and thyme. See photos for how to shred cabbage, and how much dill to use.
- In a small bowl or liquid measuring cup, add the buttermilk, mayonnaise, sour cream, lemon zest and lemon juice, sugar, whole grain mustard, caraway, celery seeds, 1/2 teaspoon salt and black pepper to taste. (Use a microplane grater to zest your lemon.So much easier.)
- Whisk to combine.
- Pour the dressing over the tossed salad. Cover and chill for at least 30 minutes, or up to 3 days. The cabbage will release moisture and create even more dressing the longer it sits. YUM!
You might like:
Asian Cabbage Salad << this recipe is an oldie but a goodie.
Cilantro Lime Cucumber Salad << one of the top recipes on my site!
This coleslaw would be amazing with this Cuban Mojo Marinated Pork!
More coleslaw to love!
Mexican Coleslaw from Your Home Based Mom
Italian Style Coleslaw from Sugar Free Mom
Fancy Pant Coleslaw from Brown Eyed Baker
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Delicious! I didn’t have the dry mustard and not enough cumin but it came out perfectly! Thank you for this delicious recipe! I going to try more of your recipes!😊
Fresh. Bright. So good!! Coleslaw is a warm weather staple at a bbq or block party for my family so when my Mom asked me to bring coleslaw to go along with my Dads bbq ribs I knew I wanted something bright and fresh. This was perfect!! It was light, tangy, crunchy and the brightness from the lemon and herbs gave it such a POP!
I’ve been making coleslaw with lemon juice and zest for years. I stopped using any sour cream or mayonaise in mine after I saw multiple people get sick from someones recipe using those ingredients. I use only oil, lemon and fresh herbs. It is so much brighter and more flavorful. I have also experimented with not only cabbage, but fennel, red onion, carrots, scallions and anything else I can get my hands on ! Win, win.
Love the fennel idea Donna! That sounds delicious!
do you do Ketogenic
No, I don’t! :)
I read your adventure of the chef not telling you how to fry perfect chicken. Well, here goes. Roll in flour, salt and pepper. Put in a heavy (cast iron) skillet that has a mixture of vegetable oil/shortening and bacon grease. Cover with tight fitting lid. Medium heat. Cook 20 – 25 minutes. Remove the lid from the skillet and continue to cook until the chicken is brown. The chicken will brown and crisp up and be perfect. The secret is to cook the meat , partially steaming it in the covered skillet. The grease should just barely cover the chicken. Lift the lid briefly to see if the chicken pieces need to be turned. If so, do it quick and put the lid back on the skillet.
These are awesome tips Carol!! I will have to give it a try. Fried chicken is totally intimidating to me!! Thanks for commenting!!
Yummy. Coleslaw is always a hit at our house, I will be trying your version very soon! Thank you, Karen!
Thanks Nelly! I’m happy you found this recipe, it is a favorite of mine!
Made this for dinner tonight with burgers and dogs. So good! I love that’s it’s not super sweet and the dill makes it so good.
Dill is the BEST right?? Makes this coleslaw pretty magical. Thanks for the review Kris!
Haha it’s so ironic that you posted a coleslaw recipe cause I’m working on a post for that! Mine is more of a Mexican-inspired slaw, though. I love that you used buttermilk in you coleslaw. I use a mix of plain yogurt and light mayo. Love the pics!
Ooh can’t wait to see your Mexican version Lily! That sounds totally delicious! With tons of cilantro right??
That looks so fresh, nicely share, thanks for sharing
This coleslaw recipe looks awesome! I can’t wait to try it the next time we get together with our friends for a bbq!!! ….and yeah, I think I’m finally going to spring the 12 bucks for a microplane!
Do it Genny!! You will never regret your microplane purchase!! I hope you love the coleslaw as much as we do! It’s a winner :)