My mom has a few standard dishes—unfussy, straightforward, full of bold flavours that come together easily and yet keep you coming back for more. This coleslaw is one of them. It’s a Shabbat lunch staple in our house and one of those flavours I grew up with that somehow never gets old.

Coleslaw should be simple, and yet it’s so often off-balance. What makes this one special is the combination of the usual ingredients with a few quiet upgrades: extra lemon, garlic, and plenty of fresh dill.

Rooted in Eastern European tradition, this coleslaw holds its own in a world full of Asian-inspired cabbage salads.

Before dressing the salad, the cabbage is lightly brined with salt and sugar. This quick step softens the cabbage just enough, draws out excess water (so your dressing stays creamy), and helps the flavours soak in. It’s a small trick that makes a big difference.

INGREDIENTS:

• 1 medium green cabbage, shredded (6–7 cups packed)
• 1¼–1½ teaspoons salt, more to taste
• 1–2 tablespoons sugar, to taste
• ¾ cup mayonnaise (175 g), or vegan/homemade
• ⅓ cup fresh lemon juice (80 ml), more to taste
• Zest of 1 lemon (optional)
• 3 tablespoons finely chopped fresh dill
• 1–2 cloves garlic, minced or finely grated

METHOD:

1. Salt the cabbage: Place the shredded cabbage in a large bowl. Sprinkle with salt and sugar. Toss thoroughly with your hands, gently massaging the cabbage to soften it slightly. Let sit for 10–15 minutes, until it begins to wilt and release liquid.
2. Make the dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic, and dill. Taste and adjust—add more lemon, a pinch of salt, or a little more sugar if needed. The flavour should be bright, creamy, and well balanced.
3. Combine: If the cabbage has released a lot of liquid, drain. Add the dressing to the cabbage and mix well until everything is evenly coated.
4. Chill and serve: Cover and refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.

MAKE AHEAD:

The salad keeps well in the fridge for up to 3 days if made with store-bought mayo—and the flavour only improves as it sits. If using homemade mayo, it’s best enjoyed within 24–48 hours.