Side Dish: United States – Crunchy Cider-Apple Slaw with Celery Seed

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

6 cups finely shredded green cabbage (about 1 / 2 medium head)
2 cups thinly shredded red cabbage (optional, for color)
1 large crisp apple (Granny Smith or Honeycrisp), cut into matchsticks
1 large carrot, grated or julienned
3 scallions, thinly sliced
2 tbsp chopped fresh parsley (optional)
1 tsp celery seed
1 / 2 cup mayonnaise (120 ml)
2 tbsp Greek yogurt or sour cream (30 ml)
3 tbsp apple cider vinegar (45 ml)
1 tbsp Dijon mustard (15 ml)
1 tbsp honey (or 2 tsp sugar) (15 ml / 8 g sugar)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

In a large bowl, combine green cabbage, red cabbage, apple, carrot, scallions, and parsley.
In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Let the slaw rest for 20 to 30 minutes in the refrigerator to slightly soften and meld flavors.
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
Serve chilled alongside the ribs for a crisp, tangy counterpoint to the smoky barbecue.