I don’t know about you, but I feel like (no, dear Taylor, not 22, no) eating a lot of cabbage salad on 5th of July. Because on 4th of July, I felt like eating a lot of grilled, and smoked, and cured meats. And drinking beer. And now this cabbage salad sounds really, really good. The recipe below is my version of Ukranianized coleslaw.

5th of July Salad

Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American, Eastern European
Keyword: cabbage, cucumber, lycooking, lyukum cooking lab, recipe, salad, vegetables
Servings: 2 portions


  • 1/2 head cabbage
  • 5 sprigs dill fresh
  • 3 scallions
  • 1/2 tsp kosher salt adjust to taste
  • 1 tsp brown sugar
  • 1 tbsp distilled vinegar
  • 2 tbsp mayonnaise Kewpie
  • 1 tbsp sesame seeds roasted


  • Finely shred cabbage. Add salt and sugar, gently mix, let it stay for 1-2 minutes. Add vinegar and gently mix cabbage again.
    Cabbage and Dill Salad Ingredients
  • Rinse dill weed and scallions under running water. Finely chop them, add to the cabbage, and gently mix.
  • Add mayonnaise and gently mix. Sprinkle with roasted sesame seeds and serve.
    Cabbage and Dill Salad
Cabbage and Dill Salad