Salad: United States – Crunchy Apple-Dill Slaw with Mustard Cider Vinaigrette

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 0 min

Additional 15 min

Total 30 min

Ingredients

4 cups (about 180 g) finely shredded green cabbage
1 large Honeycrisp apple, matchsticked
1 small English cucumber, thinly sliced into half-moons
4 radishes, thinly sliced
2 scallions, thinly sliced
1 / 4 cup (15 g) fresh dill, chopped
1 / 4 cup (35 g) roasted salted sunflower seeds
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) fresh lemon juice
2 tsp Dijon mustard
1 tsp whole-grain mustard
1 tbsp (21 g) honey
1 / 4 tsp celery seed
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 4 cup (60 ml) extra-virgin olive oil

Instructions

Add cabbage, apple, cucumber, radishes, scallions, and dill to a large bowl.
In a small bowl or jar, whisk together vinegar, lemon juice, Dijon, whole-grain mustard, honey, celery seed, salt, and pepper. Slowly whisk in olive oil until emulsified.
Pour the dressing over the slaw and toss to coat evenly.
Let sit 10–15 minutes to lightly wilt and meld flavors. Taste and adjust seasoning.
Sprinkle sunflower seeds over the top just before serving. Serve chilled or at cool room temperature alongside the hotdish.