Florida Coleslaw

This Florida coleslaw goes lighter and tangier than the usual heavy mayo-drenched version. Red wine vinegar, oil, and a modest amount of mayonnaise dress finely shredded cabbage with dill and green onions for a slaw that’s refreshing rather than rich.

The dressing comes together right in the bowl: vinegar and seasonings tossed with the cabbage first, then the oil and mayo added separately. This order matters. The vinegar penetrates the shredded cabbage and seasons it from within before the fat goes on, which means every strand has flavor, not just a coating.

Dill is what gives this slaw its personality. It’s an unusual choice for coleslaw, but it works beautifully with the vinegar and green onions, giving the whole thing a fresh, almost pickle-like quality.

Chef Tips

• Shred the cabbage as fine as you can. Thick chunks don’t absorb the dressing well and make the slaw tough to eat.
• Chill for at least an hour before serving. The flavors need time to marry, and the cabbage softens slightly in the vinegar.
• Use fresh dill if you can get it. The flavor is brighter and more aromatic than dried.
• Taste the core before tossing it. If it’s sweet, chop it up and add it in. Bitter cores go in the compost.

Variations

• Add shredded carrots for color and a touch of sweetness.
• Toss in toasted sunflower seeds or sliced almonds for crunch.
• Use apple cider vinegar instead of red wine vinegar for a milder tang.