Red Cabbage with Celery Root and Apple Slaw Recipe
Crunchy, creamy, and full of flavor. This red cabbage and celery root salad with apple, dill, and yogurt dressing is a fresh twist on classic slaw.
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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
Lemon is your best friend, use it early - the moment celery root is peeled and cut, toss immediately with lemon juice.
Salt the cabbage first, then squeeze - toss shredded red cabbage with a pinch of salt and let it sit 10 minutes. This softens the raw edge without losing the crunch.
Celery seeds — crush them - thy will release their aroma. Whole seeds can taste bitter.
Nutrition
Serving: 1cupCalories: 141kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 92mgPotassium: 422mgFiber: 4gSugar: 10gVitamin A: 585IUVitamin C: 36mgCalcium: 75mgIron: 1mg
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