Side Dish: United States – Cider-Dill Crunch Slaw with Toasted Celery Seed

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

6 cups (about 450 g) thinly sliced green cabbage
2 cups (about 150 g) thinly sliced red cabbage
2 medium carrots, peeled and julienned or coarsely grated
1 crisp apple (e.g., Granny Smith), cut into matchsticks
3 scallions, thinly sliced
1 / 4 cup (15 g) fresh dill, chopped
1 small jalapeño, thinly sliced (optional)
1 tsp celery seeds
1 / 3 cup (80 ml) apple cider vinegar
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) honey
1 / 3 cup (80 ml) mayonnaise
1 / 4 cup (60 ml) plain Greek yogurt or sour cream
Juice of 1 / 2 lemon
1 / 2 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper

Instructions

Toast celery seeds in a dry skillet over medium heat until fragrant, 30–60 seconds; set aside to cool.
In a large bowl, whisk together apple cider vinegar, Dijon, honey, mayonnaise, yogurt (or sour cream), lemon juice, salt, and pepper until smooth.
Add green and red cabbage, carrots, apple, scallions, dill, and jalapeño (if using) to the bowl. Sprinkle in the toasted celery seeds.
Toss until everything is evenly coated. Taste and adjust seasoning—add a pinch more salt, vinegar, or honey to balance to your liking.
Refrigerate 20–30 minutes to lightly wilt the cabbage and meld flavors.
Serve chilled alongside the ribs; garnish with extra dill and cracked pepper if desired.