There's no denying that classic cookout fare — burgers, hot dogs, potato salad, macaroni salad — is delicious, but it's not always the most colorful spread. To avoid a sea of beige and brown, bring along this vibrant red cabbage and dill slaw. It's so easy to throw together and it's guaranteed to be a crowd-pleaser.
What I love most about this slaw is that it has major make-ahead potential. You can prep the veggies and dressing ahead of time, just as long as you leave them separate until about an hour before you plan to serve them. Giving them that hour to mingle — the slaw softens slightly in the dressing while absorbing all its flavor — really is the key to success here.
The most time-intensive part of this recipe is chopping the cabbage. The author uses a mandoline to get those super-thin slices, but you can also just use a sharp knife if that's what you have. Once you've got your sliced cabbage in the bowl, you add some sweet Vidalia onion, fresh dill, and dill pickles. To make the dressing you whisk mayonnaise, buttermilk, dill pickle juice, cider vinegar, mustard seeds, celery seeds, salt, and pepper together — it's the perfect balance of creamy, tangy, and salty.
Set out a bowl of this slaw at this year's 4th of July BBQ and everyone is sure to flock to it!
→ Get the Recipe: Red Cabbage and Dill Slaw from The View from Great Island