Side Dish: United States – Crisp Citrus-Celery Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) shredded green cabbage (about 10 5/8 oz (300 g))
1 cup (240 ml) thinly sliced celery (2 ribs)
3 green onions (scallions), thinly sliced
1 / 2 small red bell pepper, thinly sliced (optional, for color)
1 / 4 cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey or sugar
1 / 4 tsp (1.25 ml) celery seed
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 8 tsp (0.625 ml) freshly ground black pepper
3 tbsp (45 ml) neutral oil or light olive oil

Show original ingredient measurements

4 cups shredded green cabbage (about 300 g)
1 cup thinly sliced celery (2 ribs)
3 green onions (scallions), thinly sliced
1 / 2 small red bell pepper, thinly sliced (optional, for color)
1 / 4 cup chopped fresh parsley
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or sugar
1 / 4 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
3 tbsp (45 ml) neutral oil or light olive oil

Instructions

In a small bowl, whisk together lemon juice, apple cider vinegar, Dijon, honey, celery seed, salt, and black pepper. Slowly whisk in the oil until the dressing is emulsified.
In a large bowl, combine cabbage, celery, green onions, red bell pepper (if using), and parsley.
Pour the dressing over the vegetables and toss until evenly coated.
Let the slaw rest for 10–20 minutes to lightly soften and meld flavors. Taste and adjust salt or lemon as needed.
Serve chilled or at room temperature alongside the jambalaya.