Cabbage and Apple Slaw


This salad is a match for summer barbecues. It makes a crunchy and crisp topping to sliders and burgers, or a refreshing side to all that grilled meat. It just gets more flavorful with time, so it also packs well for picnics or potlucks. Feel free to double the ingredients for a backyard bbq- I was cooking for a mere two-some, hence the odd measurements. So what am I going to do with all the leftover halves? Well, the celeriac will be thinly sliced and put at the bottom tomorrow’s pot of rice. Why yes, sabzi polo with celery root tahdig. And the apple? I just ate it. You should too; it’s good for you.

Cabbage and Apple Slaw with Cumin Spiced Vinaigrette


You will need:

For the slaw:

1/2 Savoy Cabbage

1/2 Celeriac, grated

1 apple, cut into matchsticks

Parsley, 1/2 cup, chopped


For the dressing:

1/2 cup Extra Virgin Olive Oil

1 Organic Lime, juice and zest

2 tsp Raw Apple Cider Vinegar

1 tsp honey, or sugar

1/2 tsp Cumin,

1/4 tsp Coriander



*Yogurt, 1/4 cup (optional)


Toast half the cumin in a dry pan until fragrant and set aside. These will be kept whole. Next, toast the rest of the cumin and coriander seeds. Using a pestle or coffee grinder, grind them to a powder. Add them to a bowl or lidded jar with the lime zest, lime juice, the whole toasted cumin, apple cider vinegar, and a pinch of salt and pepper. Top with olive oil until it makes about at least a 1/2 cup worth of vinaigrette. Whisk or shake it up until emulsified. If you prefer a creamier slaw, now is the time to add the yogurt.

Cut the cabbage into quarters. Using your knife on a diagonal, cut away the hard ribs on each quarter and discard. Very thinly slice the cabbage. Add the celeriac, apple, and parsley. Toss immediately with dressing.

After having dressed the slaw with the vinaigrette, cover, and refrigerate for at least 2 hours before serving.


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