Side Dish: United States – Buttermilk-Dill Green Tomato Slaw with Celery Seed
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 cups (960 ml) thinly sliced green cabbage 2 firm green tomatoes, cored and cut into thin matchsticks 2 scallions, thinly sliced 1 small jalapeño, thinly sliced (optional) 1 / 4 cup (60 ml) fresh dill, chopped 1 / 2 cup (120 ml) buttermilk 1 / 4 cup (60 ml) mayonnaise 1 tbsp (15 ml) apple cider vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) granulated sugar 1 / 2 tsp (2.5 ml) celery seed 1 tsp (5 ml) kosher salt, divided 1 / 4 tsp (1.25 ml) freshly ground black pepper
Show original ingredient measurements
4 cups thinly sliced green cabbage 2 firm green tomatoes, cored and cut into thin matchsticks 2 scallions, thinly sliced 1 small jalapeño, thinly sliced (optional) 1 / 4 cup fresh dill, chopped 1 / 2 cup (120 ml) buttermilk 1 / 4 cup (60 ml) mayonnaise 1 tbsp (15 ml) apple cider vinegar 1 tsp Dijon mustard 1 tsp granulated sugar 1 / 2 tsp celery seed 1 tsp kosher salt, divided 1 / 4 tsp freshly ground black pepper
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Place the cabbage in a large bowl and sprinkle with 1/2 teaspoon (2.5 ml) kosher salt. Massage for 30 seconds, then let stand 10 minutes to release excess moisture. Drain off any liquid and blot lightly with paper towels. In a separate bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, remaining 1/2 teaspoon (2.5 ml) kosher salt, and black pepper until smooth. Add the cabbage, green tomatoes, scallions, dill, and jalapeño (if using) to the dressing. Toss until evenly coated. Refrigerate for 10–20 minutes to chill and meld flavors. Toss again, taste, and adjust seasoning before serving alongside the fried catfish.
Show original instructions
Place the cabbage in a large bowl and sprinkle with 1/2 teaspoon kosher salt. Massage for 30 seconds, then let stand 10 minutes to release excess moisture. Drain off any liquid and blot lightly with paper towels. In a separate bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, remaining 1/2 teaspoon kosher salt, and black pepper until smooth. Add the cabbage, green tomatoes, scallions, dill, and jalapeño (if using) to the dressing. Toss until evenly coated. Refrigerate for 10–20 minutes to chill and meld flavors. Toss again, taste, and adjust seasoning before serving alongside the fried catfish.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:16+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.