The Best Cole Slaw #30AEats
Coleslaw often just sits on the side of the plate, and most of the time is not very good. With that said,¬† it is still a popular side dish seen throughout¬† summer BBQs and picnics. Coleslaw can be a delicious addition to a meal or even a sandwich; I happen to like mine on a pulled pork or roast beef “debris” sandwich. This refreshing recipe is great for the beach, with all things grilled and BBQ’d and is perfect as a side dish for the meal.


  • 1/4 cup mayonnaise (prefer Duke’s, Hellman’s or Blue Plate)
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh dill, chopped
  • 1 tbsp sugar
  • 2 small Serrano chilies, seeded and minced (about 2 1/2 teaspoons)
  • 1 garlic clove, minced
  • 1 tsp celery seeds
  • 8 cups packed shredded cabbage (about 1 1/4 pounds), red or white or both
  • 2 cups packed shredded carrots (about 2 large carrots)
  • Salt and fresh ground black pepper, to taste


  1. Whisk the mayonnaise, olive oil, lime juice, vinegar, mustard, dill, sugar, chilies, garlic, and celery seeds in a medium bowl to blend.
  2. Put the cabbage and carrots in a large bowl and toss with enough dressing to coat. Season with salt and pepper.