Creamy Dill Coleslaw

A light and refreshing twist on classic coleslaw with tangy Greek yogurt and fragrant dill olive oil. Perfect as a side for summer barbecues or sandwiches.

Prep Time: 15 minutes (plus 1 hour chilling)
Servings: 4–6

Ingredients

• 1 small head cabbage, shredded or thinly sliced

• 1 clove garlic, minced

• ¾ cup Greek yogurt

• 2 tbsp Paducah Olive Oil’s Wild Dill Infused Olive Oil (or substitute basil, rosemary, or chipotle infused olive oil)

• 1 tbsp lemon juice

• 1 tsp sea salt

Instructions

1. Shred or thinly slice the cabbage and toss to separate the layers.

2. In a serving bowl, combine the minced garlic, yogurt, olive oil, lemon juice, and sea salt. Whisk until smooth.

3. Add cabbage to the bowl and toss until fully coated with dressing.

4. Cover and refrigerate for at least 1 hour to allow flavors to meld.

5. Serve chilled. Best enjoyed within 2 days and stored in an airtight container in the fridge.