Crunchy Dilled Slaw Recipe
Crunchy Dilled Slaw Recipe photo by Taste of Home
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Crunchy Dilled Slaw Recipe

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This coleslaw is good with just about any kind of meat. I've taken it to many potluck dinners.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings


  • 1 small head cabbage, shredded
  • 2 medium green peppers, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 3/4 cup sugar
  • 1 cup vinegar
  • 2 teaspoons dill seed
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3/4 cup vegetable oil

Nutritional Facts

3/4 cup: 197 calories, 14g fat (2g saturated fat), 0 cholesterol, 211mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 1g protein.


  1. In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil. Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.
Originally published as Crunchy Dilled Slaw in Country Extra January 1999, p49

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