Salad: United States – Crisp Cucumber and Apple Celery-Seed Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 English cucumbers, thinly sliced
1 / 2 tsp kosher salt (for salting cucumbers)
2 Granny Smith apples, cut into matchsticks
1 small fennel bulb, cored and very thinly sliced (about 1 1 / 2 cups / 110 g)
3 scallions, thinly sliced
1 / 4 cup fresh dill, chopped (about 15 g)
1 / 3 cup toasted pecans, chopped (optional) (about 35 g)
3 tbsp apple cider vinegar (45 ml)
1 tbsp Dijon mustard (15 ml)
2 tsp honey (10 ml)
1 tsp celery seeds
1 / 4 cup extra-virgin olive oil (60 ml)
1 / 4 tsp red pepper flakes (optional)
1 / 4 tsp freshly ground black pepper
Kosher salt, to taste

Instructions

Place the sliced cucumbers in a colander and toss with 1/2 teaspoon kosher salt. Let sit 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a small bowl, whisk together apple cider vinegar, Dijon, honey, celery seeds, red pepper flakes (if using), and black pepper. Slowly whisk in the olive oil until emulsified; season to taste with salt.
In a large bowl, combine cucumbers, apples, fennel, scallions, and dill.
Add dressing and toss gently to coat. Fold in toasted pecans (if using).
Taste and adjust seasoning. Chill 10–15 minutes before serving alongside the Alabama White BBQ entree for a crisp, tangy counterpoint.