Stocked Kitchen Recipe: Traditional Dill Coleslaw

Sarah Kallio grew up in Mt. Pleasant, Michigan, and graduated from Michigan State University. She currently lives in Grand Haven, MI. She is a wife and mother of two gorgeous girls and is a tenacious redhead who loves to laugh. Along with sometimes being a bit scattered, she is filled with creativity and passion.

Coleslaw_400This classic, cooling summer side dish favorite makes a perfect complement to whatever’s on the grill at your next barbecue. From The Stocked Kitchen: One Grocery List… Endless Recipes.

The Stocked Kitchen

The Stocked Kitchen

by Sarah Kallio and Stacey Krastins

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Traditional Dill Coleslaw
Serves 6

3/4 cup mayonnaise
3/4 cup milk
3 tablespoons white wine vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon dill weed (optional)
4 cups cabbage and carrot mix

1. Whisk together the mayonnaise, milk, vinegar, sugar, mustard, and dill (if using) in a large bowl until well combined.

2. Add the cabbage and carrot mix and toss to coat. Cover and refrigerate for at least 1 hour before serving.

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