Side Dish: United States – Tangy Cabbage and Apple Slaw with Dill

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 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

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

4 cups (about 180 g) finely shredded green cabbage
1 cup (about 70 g) finely shredded red cabbage
1 tart apple (Granny Smith or Honeycrisp), cut into matchsticks
1 / 4 small red onion, very thinly sliced
2 tbsp (8 g) fresh dill, chopped
1 / 3 cup (80 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
1 / 4 cup (60 ml) neutral oil or extra-virgin olive oil
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 / 4 tsp (1.25 ml) celery seed

Show original ingredient measurements

4 cups (about 180 g) finely shredded green cabbage
1 cup (about 70 g) finely shredded red cabbage
1 tart apple (Granny Smith or Honeycrisp), cut into matchsticks
1 / 4 small red onion, very thinly sliced
2 tbsp (8 g) fresh dill, chopped
1 / 3 cup (80 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
1 / 4 cup (60 ml) neutral oil or extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 4 tsp celery seed

Instructions

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, pepper, and celery seed until combined. Slowly whisk in the oil until emulsified.
In a large bowl, combine the green cabbage, red cabbage, apple, red onion, and dill.
Pour the dressing over the slaw and toss until evenly coated.
Let sit for 10–15 minutes to lightly wilt and meld flavors. Taste and adjust salt, pepper, or honey as needed.
Serve chilled or at cool room temperature alongside the hotdish for a crisp, tangy contrast.