Red Cabbage with Celery Root and Apple Slaw Recipe
There’s something about a crisp, creamy cabbage salad that just works. This Polish version of Red Cabbage Slaw is a little more layered and a lot more interesting.
Thinly shredded red cabbage, earthy celery root, and tart green apple, all tied together with a tangy yogurt dressing.
It’s bright, crunchy, and quietly bold—the kind of salad that feels equally at home next to a cozy, hearty meal or as a light lunch on its own. Think classic Eastern European flavors, but freshened up and styled for a modern table.
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How is this recipe different?
- I used yogurt and sour cream in the dressing (no mayo)
- I added horseradish
- I added celery seeds
Quick Look at this Recipe:
Key Ingredients and Substitutions
Red Cabbage – brings crisp texture and a slightly peppery bite. It holds up to creamy dressings and doesn’t wilt as quickly as green cabbage. Thin slicing is key here. Lightly salting and massaging softens the texture and deepens the color. If red cabbage isn’t available, green cabbage works, but the flavor will be milder. Napa cabbage can also be used for a more delicate, tender version of the salad.
Raw Celery Root (Celeriac) – adds a subtle celery-like flavor with a nutty, slightly earthy depth and a crisp, refreshing bite. It’s a classic in Eastern European-style salads and pairs beautifully with apple and dill. Peel it well to remove the tough outer skin. I cut into fine matchsticks for the best texture. If celery root isn’t available, you can substitute it with kohlrabi for a similar crunch. You can also use peeled broccoli stems. The flavor will shift slightly, but the texture will still work.
Green Apple (Granny Smith) – brings brightness, acidity, and a clean, crisp sweetness that balances the earthiness of the celery root and the slight bitterness of the cabbage. Its firm texture holds up well and doesn’t get mushy after mixing. Cut into thin matchsticks to keep the texture consistent with the rest of the salad. If Granny Smith isn’t available, any firm, tart apple works well. Honeycrisp or Pink Lady will give a slightly sweeter result, while softer apples are best avoided as they can lose structure.
Greek Yogurt – forms the creamy base of the dressing, adding tang, body, and a bit of protein without the heaviness of mayonnaise. Full-fat yogurt is ideal for the best texture and flavor. If needed, you can substitute with plain regular yogurt (strained slightly if it’s thin), crème fraîche for a richer, milder tang, or even a mix of yogurt and mayo for a more traditional slaw-style dressing. Dairy-free yogurts can work, but choose one that’s unsweetened and fairly thick to maintain the right consistency.
Other ingredients: sunflower seeds, fresh dill, yogurt, sour cream, lemon juice and zest, honey, Dijon mustard, olive oil, horseradish, celery seeds, salt, black pepper
Equipment you will need
- Sharp knife
- Box grater
- Cutting board
- Large bowl
- Small bowl
- Whisk
- Vegetable peeler
- Mandoline
- Citrus zester
Top Tips
Lemon is your best friend, use it early – the moment celery root is peeled and cut, toss immediately with lemon juice. It oxidizes quickly and turns gray.
Salt the cabbage first, then squeeze – toss shredded red cabbage with a pinch of salt and let it sit 10 minutes, then gently squeeze out excess liquid. This softens the raw edge without losing the crunch.
Celery seeds — crush them. Don’t add them whole. A quick light crush releases their aroma. Whole seeds can taste bitter and get stuck in teeth — not the experience you want.
The 20-minute rest is non-negotiable – this is where the magic happens. The dressing penetrates the cabbage, flavors meld, and the slaw goes from good to wow.
How to make it
- Place the shredded red cabbage in a bowl and sprinkle with a pinch of salt.
Let it sit for 10–15 minutes, then gently massage and lightly squeeze.
- While the cabbage rests, peel and julienne the celery root, julienne the apple (no need to peel), and chop the dill
- Place the sunflower seeds in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes, until they turn lightly golden and smell nutty and fragrant. Keep a close eye on them; they can go from perfectly toasted to burnt pretty quickly.
- In a small bowl, whisk together Greek yogurt, sour cream, lemon juice and zest, honey, Dijon mustard, horseradish, and celery seeds. Slowly whisk in the oil until the dressing is smooth and lightly creamy.
- Season with salt and white pepper. Add the celery root and apple to the softened cabbage.
- Pour the dressing over the mixture and toss until everything is evenly coated.
- Fold in most of the dill and sunflower seeds, saving a little for the top.
- Taste once more and adjust the seasoning if needed. Top with the remaining dill and seeds before serving.
Best ways to enjoy
As a side for grilled or roasted meats and sausages
As a topper for a sandwich or a burger
With pierogi or in a grain bowl
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Storage instructions, reheating
Store the salad in an airtight container in the refrigerator for up to 2-3 days.
- Keep it tightly sealed to prevent the cabbage from drying out
- If possible, store sunflower seeds separately and add just before serving to keep them crunchy
If it’s been sitting overnight, give it a quick refresh:
- Add a squeeze of fresh lemon juice
- Sprinkle a little fresh dill
- Toss in a few extra sunflower seeds
Don’t leave it at room temp too long; the yogurt-based dressing needs to stay chilled.
Don’t freeze it
Red Cabbage with Celery Root and Apple Slaw Recipe
Equipment
- sharp knife
- cutting board
- large mixing bowl
- small bowl
- whisk
- vegetable peeler
- Mandoline
- Citrus zester
Ingredients
Salad
- 2 cups red cabbage very thinly shredded
- 1½ cups celery root peeled and julienned
- 1 Granny Smith apple julienned
- ¼ cup sunflower seeds toasted
- 2 tabelspoons dill finely chopped
Dressing
- 3 tablespoons full-fat Greek yogurt
- 1 tablespoon sour cream
- 1½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon neutral oil
- ¼ teaspoon horseradish
- ¼ teaspoon celery seeds lightly crushed
- Salt and white pepper to taste
Instructions
- Place the shredded 2 cups red cabbage in a bowl and sprinkle with a pinch of salt.
- Let it sit for 10–15 minutes, then gently massage and lightly squeeze.
- While the cabbage rests, peel and julienne the celery root, julienne the apple (no need to peel), chop the dill.
- Place the ¼ cup sunflower seeds in a dry skillet over medium heat.Toast, stirring frequently, for 3–5 minutes, until they turn lightly golden and smell nutty and fragrant.
- In a small bowl, whisk together 3 tablespoons full-fat Greek yogurt, 1 tablespoon sour cream, 1½ tablespoons fresh lemon juice and 1 teaspoon lemon zest, 1 teaspoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon horseradish, and ¼ teaspoon celery seeds. Slowly whisk in 1 teaspoon neutral oil until the dressing is smooth and lightly creamy.
- Season with salt and white pepper. Add the 1½ cups celery root and 1 Granny Smith apple to the softened cabbage.
- Pour the dressing over the mixture and toss until everything is evenly coated.
- Fold in most of the 1.4 tabelspoons dill and sunflower seeds, saving a little for the top.
- Taste once more and adjust the seasoning if needed. Top with the remaining 0.6 tabelspoons dill and seeds before serving.
Notes
Nutrition
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Conclusion
Stop sleeping on red cabbage. Stop walking past celery root. Make this slaw this week, serve it next to kielbasa, pile it onto rye bread, or eat it straight from the bowl while standing at the counter. No judgment. Just make it, taste it, and then come back and tell me what you think.
This is one delicious salad. Make it today?
FAQ
Can I use green cabbage instead of red?
You can. Green cabbage will give you a milder flavor and a softer look, but it still works well. Red cabbage is preferred here for its slightly bolder taste and vibrant color.
Can I make this without horseradish?
Absolutely. The horseradish adds a subtle kick, but the salad is still delicious without it. You can leave it out or replace it with a small amount of Dijon mustard for a gentler heat.
