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Basil Dill Coleslaw

I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that’s a cool side to grilled meats. —June Cappetto, Seattle, Washington
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 6 cups shredded cabbage or coleslaw mix
  • 3 to 4 tablespoons chopped fresh basil or 1 tablespoon dried basil
  • 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons half-and-half cream
  • 1 teaspoon coarsely ground pepper


  • In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 138 calories, 11g fat (2g saturated fat), 7mg cholesterol, 87mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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Average Rating:
  • justmbeth
    Oct 8, 2017

    Really good variation when you are looking for a coleslaw that is a bit different. Used fresh herbs from my garden.

  • Debrakennedy
    Aug 29, 2016

    This coleslaw is absolutely delicious. I loved the flavor of the dill

  • ipperwash67
    Jun 30, 2015

    Just made this tonight.Great!!!!!!!

  • dzz1qy
    Jul 29, 2014

    Good and will make again. I did add red peppers and onion.

  • valanddansmith
    Oct 7, 2013

    I was excited to see this recipe in a recent S&D magazine because I always get this wonderful coleslaw from my favorite Italian market that has fresh basil and parmesan in it, and I adore it! I left out the dill and added some chopped green onion, red bell pepper and shredded parmesan. It was sooo good! May leave out the sugar next time and see how that turns out. I usually love sweet coleslaw, but I think I may like this one better without the sweetness.