SlawsEuropeanEasy

Creamy Dill and Cucumber Slaw

Name: Creamy Dill and Cucumber Slaw
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: European
Ingredients: ½ head (about 1 lb) (450 g) green cabbage, cored and thinly shredded; 2 medium (400 g) English (hothouse) cucumber, halved lengthwise and thinly sliced into half-moons; ½ cup packed (20 g) fresh dill, finely chopped (about 3 tablespoons); ¾ cup (180 ml) full-fat sour cream; 2 tablespoons (30 ml) white vinegar; 1 teaspoon (5 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ¼ small (40 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

A crisp, tangy slaw combining shredded green cabbage and cucumber with fresh dill in a bright sour cream dressing. The cool, herbaceous flavors make it a perfect side for grilled fish, roasted chicken, or hearty sandwiches. Ready in minutes with no cooking required.

Prep: 15 min
Cook: —
Wait: 10 min
Total: 25 min
Makes: About 5 cups slaw

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Steps

Before you start

Have all vegetables prepped and ready
Chill your serving bowl if you have time
Use fresh dill for the best flavor—avoid dried dill
Taste and adjust seasoning just before serving

1
Core and quarter cabbage
- Cut the green cabbage head in half, then cut each half in half again to create 4 quarters.
- Using a sharp knife, remove the tough core from each quarter, then place the cabbage on a cutting board.
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Ready when: Cabbage is quartered and cored
Tip: Remove the core completely so you're shredding only the tender leaves; discarding the core prevents tough, bitter pieces in your slaw.
2
Shred the cabbage
- Using a box grater or mandoline set to the thin-slice setting, shred each cabbage quarter into thin ribbons about ⅛ inch (3 mm) thick.
- Transfer the shredded cabbage to a large mixing bowl as you work.
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Ready when: Cabbage is evenly shredded into thin, uniform ribbons
Tip: Cut as thinly as possible—thin shreds will soften slightly as the slaw sits and become more tender. A mandoline is faster and safer than hand-slicing.
3
Prepare cucumber slices
- Trim the ends from the English cucumbers and cut each one in half lengthwise.
- Lay each half flat on the cutting board and slice across into half-moon slices about ¼ inch (6 mm) thick.
- Add the cucumber slices to the bowl with the cabbage.
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Ready when: Cucumbers are evenly sliced into half-moons
Tip: If your cucumbers seem very wet after slicing, pat them dry with a paper towel; excess moisture will dilute the dressing and make the slaw watery.
4
Add optional red onion
- If using red onion, cut it in half and thinly slice across the grain into paper-thin slices (about ⅛ inch or 3 mm).
- Add to the bowl with the cabbage and cucumber.
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Ready when: Red onion is very thinly sliced
Tip: Slice thinly so the onion is tender and doesn't overpower the delicate herbs and cucumber. This step is optional but adds a pleasant sharp note.
5
Whisk dressing ingredients
- In a small bowl, add the sour cream, white vinegar, Dijon mustard, a pinch of kosher salt (about ½ teaspoon), and a grind of black pepper.
- Whisk vigorously for about 1 minute until the mixture is smooth, creamy, and completely homogeneous with no streaks or lumps.
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Ready when: Dressing is smooth and creamy with no lumps or streaks
Tip: Whisk vigorously to emulsify the sour cream and vinegar; this ensures a cohesive dressing that coats every piece of vegetable evenly.
6
Coat vegetables with dressing
- Pour the dressing over the shredded cabbage, cucumber slices, and onion in the large bowl.
- Using a serving spoon or your hands, toss gently but thoroughly until every piece of vegetable is evenly coated with the creamy dressing.
- Make sure no dry vegetables remain at the bottom.
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Ready when: All vegetables are evenly coated with creamy dressing
Tip: Toss gently with a spoon or your hands to avoid bruising the delicate cabbage shreds while ensuring every piece gets dressed.
7
Fold in fresh dill
- Finely chop the fresh dill and fold it gently into the dressed slaw using a serving spoon.
- Mix until the bright green herb is evenly distributed throughout, taking care not to crush the dill leaves.
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Ready when: Dill is evenly distributed throughout the slaw
Tip: Add the dill at the very end and fold gently to preserve its vibrant green color and fresh, delicate flavor—vigorous mixing will bruise the herb.
8
Rest and flavor development
- Let the slaw sit at room temperature for 10 minutes.
- During this time, the cabbage and cucumber will soften slightly as they release their liquid and the flavors will meld together.
- Taste a forkful and adjust the seasoning with additional salt and freshly ground black pepper as needed.
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Ready when: Slaw is evenly coated, vegetables have softened slightly, and flavors have melded
Tip: Resist the urge to skip this resting step—it makes a real difference in texture and flavor. Taste it now while you can still adjust the seasoning.

Good to know

Tips

For a lighter version, swap half the sour cream for plain Greek yogurt to reduce fat while keeping the tangy flavor.
Pat the cucumber slices dry with a paper towel after slicing if they seem very wet; this prevents the slaw from becoming watery.
Add a small pinch of sugar (¼ teaspoon) to the dressing if you like a touch of sweetness to balance the vinegar and herbs.
Serve this slaw chilled or at room temperature alongside grilled fish, roasted chicken, pork schnitzel, or in hearty sandwiches.

Make ahead

Prepare the vegetables up to 2 hours ahead and store separately in the refrigerator. The dressing can be made up to 1 day in advance. Combine and dress the slaw no more than 30 minutes before serving so it remains crisp.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The slaw will soften as it sits, which some prefer, but it is crispest within the first 24 hours. Do not freeze. Toss gently before serving.

Substitutions

white vinegar → white wine vinegar or apple cider vinegar. Use the same amount. Apple cider vinegar will add a slightly sweeter, warmer note.
fresh dill → fresh tarragon or a mix of fresh parsley and chives. Use the same amount. The herbaceous character will shift slightly but remains bright and fresh.
full-fat sour cream → Greek yogurt (0% or 2% fat) or crème fraîche. Use the same amount. Greek yogurt will be slightly tangier; crème fraîche will be richer.
English (hothouse) cucumber → regular slicing cucumber or zucchini (raw). Use the same amount. Seed regular cucumbers first to avoid excess moisture in the slaw.